Roasted Eggplant-Almond Dip

Vegetarian
Vegan
Gluten Free
Health score
22%
Roasted Eggplant-Almond Dip
60 min.
4
112kcal

Suggestions


Are you looking for a delicious and healthy dip that will impress your guests and tantalize your taste buds? Look no further than this Roasted Eggplant-Almond Dip! Perfectly suited for vegetarians, vegans, and those following a gluten-free diet, this dip is not only versatile but also packed with flavor and nutrition.

The star of this dish is the roasted eggplant, which becomes incredibly tender and smoky when cooked to perfection. Combined with the nutty crunch of toasted almonds and the warmth of spices like cayenne pepper and ginger, this dip offers a delightful balance of textures and flavors. The addition of creamy soy yogurt or vegan mayo ensures that every bite is rich and satisfying, making it an ideal choice for antipasti, starters, or even a light snack.

With just 112 calories per serving, you can indulge guilt-free while enjoying the wholesome goodness of fresh ingredients. Whether you serve it with crisp raw vegetables or warm, fluffy pita bread, this Roasted Eggplant-Almond Dip is sure to be a hit at your next gathering. So gather your ingredients, fire up the oven, and get ready to create a dish that will leave everyone asking for the recipe!

Ingredients

  • 0.3 cup almonds 
  • servings ground pepper to taste
  • small pepper flakes seeded chopped
  • large eggplant 
  • teaspoon ginger minced
  •  juice of lemon 
  • tablespoons vanilla-flavored soy yogurt plain
  • 0.3 teaspoon mustard seeds 
  • 0.5  onion minced
  • cloves roasted garlic 
  • servings salt to taste

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • grill

Directions

  1. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.)
  2. Remove from oven and set aside to cool. Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed.
  3. Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop.
  4. Add the onion, chile, and ginger and cook on medium for a few more minutes.
  5. Transfer to a small blender, add the garlic, lemon juice, soy yogurt (or mayo), and two tablespoons of water, and puree.
  6. Add the almond puree to the eggplant. Season to taste with cayenne and salt.
  7. Serve with raw vegetables or bread such as pitas or naan.

Nutrition Facts

Calories112kcal
Protein12.88%
Fat38.11%
Carbs49.01%

Properties

Glycemic Index
47.25
Glycemic Load
2.06
Inflammation Score
-8
Nutrition Score
11.279565152915%

Flavonoids

Cyanidin
0.22mg
Delphinidin
98.12mg
Catechin
0.11mg
Epigallocatechin
0.23mg
Epicatechin
0.05mg
Eriodictyol
1.49mg
Hesperetin
4.34mg
Naringenin
0.45mg
Isorhamnetin
0.92mg
Kaempferol
0.13mg
Myricetin
0.03mg
Quercetin
3.01mg

Nutrients percent of daily need

Calories:111.8kcal
5.59%
Fat:5.36g
8.24%
Saturated Fat:0.49g
3.05%
Carbohydrates:15.5g
5.17%
Net Carbohydrates:9.81g
3.57%
Sugar:7g
7.78%
Cholesterol:0mg
0%
Sodium:199.94mg
8.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.07g
8.14%
Vitamin C:34.32mg
41.6%
Manganese:0.58mg
29.18%
Fiber:5.68g
22.73%
Vitamin E:3.37mg
22.44%
Vitamin A:967.99IU
19.36%
Potassium:464.71mg
13.28%
Vitamin B6:0.26mg
13.24%
Magnesium:50.25mg
12.56%
Copper:0.22mg
11.2%
Vitamin B2:0.18mg
10.75%
Folate:42.85µg
10.71%
Phosphorus:91.57mg
9.16%
Vitamin B3:1.45mg
7.23%
Vitamin K:7.28µg
6.93%
Vitamin B1:0.1mg
6.39%
Calcium:57.02mg
5.7%
Iron:0.97mg
5.37%
Vitamin B5:0.45mg
4.54%
Zinc:0.61mg
4.07%
Selenium:1.65µg
2.35%