Warm eggplant dip
This versatile dip is wonderful warm with whole wheat crackers or pita. It can be made ahead and served at room temperature with your favourite vegetables. Learn more about preparing and storing food.
This recipe has been adapted to include Health Canada’s food safety guidance.
10 cal
Serves 33
Prep time
0h 5m
Cook time
1h 15m
Total time
1h 20m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Gently rinse eggplant. garlic cloves and fresh mint or basil under cool running water before preparing the ingredients. -
Step 3
Trim top end off eggplant and discard. Cut eggplant in half lengthwise and drizzle each cut side with the oil. Sprinkle with garlic and pepper and place cut side down on parchment paper lined baking sheet. Cover with foil, crimping edges to seal, and place in 350 F (180 C) oven for about 1 hour and 15 minutes or until very soft when touched. Let cool until easy to handle. -
Step 4
Place eggplant into blender or food processor. Add broth and paprika and puree until smooth, scraping down sides a few times. Stir in mint and basil; scrape into serving bowl. -
Step 5
Store any leftovers away in the fridge.
Nutritional information
Per serving (1 tbsp)
- Calories
- 10
- Protein
- 0 g
- Sodium
- 3 mg
- Potassium
- 22 mg
- Total fat
- 0 g
- Saturated fat
- 0 g
- Cholesterol
- 0 g
- Carbohydrates
- 1 g
- Fibre
- 0 g
- Sugars
- 0 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
