Nothing screams “party” more than a classic dip! This recipe is perfect to serve for your next get-together, and the surprising flavor combinations of eggplant, red onions and olive oil are sure to win over your guests’ taste buds. What’s even better about this dip is that it features antioxidants, which are present in the eggplant. Scientifically speaking, antioxidants help strengthen body cells and tissues to become more resistant to dysfunction, disease, anti-aging, or free radical damage (1), and the biomarker TAC (total antioxidant capacity test) is used to determine the strength of antioxidants in certain foods. It is also useful to evaluate nutritional interventions with TAC rich foods on disease risk and prevention (1). Eggplant is a good source of antioxidants, and is listed as a food with a good TAC score (1). So go ahead and dig into this fabulous dip! Serve with whole grain crackers or other vegetables, and enjoy.
Roasted Eggplant Dip
- 1 medium eggplant, cut into 1-inch cubes
- 1 medium red onion, peeled, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Tahini
- 2 tablespoons apple cider vinegar
- ½ teaspoon cumin
- Preheat the oven to 400 degrees F.
- Sprinkle each side of the eggplant with sea salt, and place it in a colander with a damp paper towel over it. Place a heavy object on top of the eggplant and place the colander in the sink for at least 15-20 minutes. Dry eggplant with a paper towel or kitchen towel.
- In a large bowl, place eggplant, red onion, olive oil, 1 garlic clove, salt, and pepper and toss together until well combined.
- Spread the vegetables on a baking sheet. Roast for 45 minutes. Stir once while cooking, and cook until the eggplant and red onion are lightly browned and soft. Remove from oven when done.
- Place the vegetables in a food processor, and add the other garlic clove, tahini, apple cider vinegar, and cumin, and pulse 3 to 4 times to blend well.
- Serve warm or cold.
Store in an airtight container in the refrigerator for up to 5 days.
Roast the garlic for a caramelized flavor.
For a kick of spice add ¼-1/2 teaspoon cayenne pepper.
Garnish with parsley and paprika, if desired.
Serving size: 4 ounces Calories: 70 calories, Fat: 6 grams, Saturated fat: 1 gram, Carbohydrates: 5 grams, Sugar: 2 grams, Sodium: 240 milligrams, Fiber: 2 grams, Protein: 1 gram, Cholesterol: 0 milligrams
(1) Kusano, C., Ferrari, B. Total Antioxidant Capacity: a biomarker in biomedical and nutritional studies. Journal of Cell and Molecular Biology. 7(1): 1-15, 2008. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.569.4404&rep=rep1&type=pdf