Today’s recipe is Chared Eggplant Dip. The Eggplant dip is rich in texture that goes well veggie platter and is a good spread for sandwiches.
Eggplant has lots of nutrition value. It is rich in antioxidant compounds that protect cell membranes from damage. Most importantly, eggplant juice has been tested to be able to reduce blood cholesterol significantly.
- 2 small eggplants
- 1 garlic clove, minced
- 1 to 2 tablespoons fresh lemon juice
- Pinch of crushed red pepper flakes
- Coarse salt
- Extra-virgin olive oil, for drizzling
- Heat broiler, with rack 6 inches from the heat source. Prick eggplants all over with a fork. Broil on a rimmed baking sheet, turning occasionally, until eggplants are soft and charred, about 20 minutes. When cool, remove and discard skin and stems and mash flesh.
- Stir in garlic, lemon juice, and red pepper flakes; season with salt. Drizzle with olive oil before serving.
Per serving (¼ cup plus 1 tablespoon): 65 calories, 3 g fat (0 g saturated fat), 0 mg cholesterol, 11 g carbohydrates, 2 g protein, 6 g fiber
Tip: The smoky flavors of this charred eggplant dip get stronger—and better—after sitting in the refrigerator for a couple of days.