Veggie dip, literally. This high fiber, low cal dip is perfect for snacks, a dressing,
or as a spread to help keep you full, regulate digestion, and reduce blood sugar and insulin spikes.
My favorite way is to add to tuna or chicken salad for a veg boost or upgrade my dressing.
Ingredients:
1 large eggplant
1 red pepper (jarred works too)
1/2 red onion, sliced
2 cloves garlic
1/4 cup tahini
2 tsp cumin
1 tsp lemon juice
1/4 salt or more to taste
Directions:
Pre-heat oven to 400 degrees F. Slice eggplant & pepper in half. Remove pepper seeds. Spray eggplant, pepper, garlic and onion with avocado oil (I use misto spray and fill with avocado oil). Sprinkle a touch of salt and cumin onto veggies.
Place eggplant facing down on baking sheet along with other veggies. Roast in oven for 30 mins or until slightly golden brown.
Remove eggplant and pepper skin (Save, chop, and toss into a meatloaf or other dish for fiber).
Add eggplant, pepper, onion, garlic, tahini, cumin, lemon juice, and salt to a food processor. Pulse until semi-smooth.
Place in bowl and top with cumin and salt.
Nutrition: 40 calories/2 tablespoons
