Eggplant dip

6 35 125
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 6
Eggplant dip
Health Highlights
Slice, roast, and blend with olive oil, spices, and a touch of lemon. That's it! Try it as a low-carb dip for veggies or a topping for burgers and sandwiches.


604 gm Eggplant
1/2 tsp Cumin (ground)
4 tbsp Olive Oil, Extra Virgin
1 tbsp Lemon juice
2 tbsp Sesame seeds
1 dash Salt and pepper


  1. 1 Preheat your oven to 400°F (200°C). Cut the eggplant lengthwise. Salt the cut surface and put the salty side upwards on a baking sheet lined with parchment paper.
  2. 2 Bake for 30 minutes or until the eggplant is soft. Take it out and let it cool for a while. Peel off the skin and cut the eggplant into cubes.
  3. 3 Place in a bowl with oil, lemon juice, pepper and cumin. Blend to a smooth consistency and season to taste. Set aside.
  4. 4 Add a couple of tablespoons of sesame seeds to a hot and dry frying pan and toast for a minute or two, stirring often. Serve the dip in a bowl with the toasted seeds, sea salt and olive oil on top.

Nutrition Facts

Per Portion

Calories 125
Calories from fat 98
Calories from saturated fat 14.9
Total Fat 10.9 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.9 g
Cholesterol 0
Sodium 16.9 mg
Potassium 251 mg
Total Carbohydrate 6.9 g
Dietary Fiber 3.4 g
Sugars 3.6 g
Protein 1.6 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 2.3

Energy sources