Greek Aubergine Dip

Greek Aubergine Dip

Serves: 1
 
 
Dip
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Greek Aubergine Dip, you'll need:

  • 680 g aubergines
  • 2 large garlic bulbs
  • 1 teaspoon unrefined sea salt
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice from organic lemon
  • 120 ml very finely diced red capsicum

Method

  • Preheat oven to 475 °F (250 °C).
  • Place the whole aubergines and the whole garlic bulbs in a glass or ceramic baking dish.
  • Place the baking dish in the oven and roast the vegetables for 30 minutes or until they are completely soft.
  • Remove from the oven and leave them cool completely.
  • Peel the aubergines and place the soft flesh in a large bowl. Discard the peels.
  • Remove the outer peels from the garlic bulbs and discard them. Squeeze the soft flesh out of the garlic cloves and add the flesh in the large bowl where you placed the aubergine flesh.
  • Add the salt, olive oil and the lemon juice.
  • Puree the mixture with in blender until it's completely smooth and velvety.
  • Add the finely diced capsicum and mix with spoon until well mixed.
  • Let stand tightly covered in the fridge for a few hours so that the flavors get deeper.
  • Serve as dip, spread or sauce. 
Recipe by Elviira Krebber (www.lowcarbsosimple.com)
Nutritional Facts (Per Serving)
Calories: 32 | Total Fat: 2.1g | Carbohydrates 2.2g | Protein 1.1g
Source:
www.lowcarbsosimple.com (Elviira Krebber)
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