Fat Free Eggplant Dip

Fat Free Eggplant Dip

 

I grew up eating Babaganoush (the traditional name for the Middle Eastern eggplant dip). When I became sick and I couldn’t handle eating any fat in my diet. So I created this fat free eggplant dip to satisfy my itch for a yummy babaganoush.

I made this recipe Medical Medium friendly so I could include it on my fat free diet. And honestly, this recipe is so satisfying, you will have a hard time believing it is a fat free eggplant dip!

Ingredients:

3 eggplants

2 lemons juiced

1 tomato, chopped

1 onion, chopped

1/2 tsp honey

1 tsp pomegranate syrup (I used Just Syrup brand)

3 cloves garlic, roasted

1 tsp ground cumin

1 tsp sumac

2 cups parsley, finely chopped

1/2 tsp chipotle pepper

1 1/2 tsp smoked paprika

3 tsp mint, ribboned for garnish

1/4 cup pomegranate arils for garnish

Sea salt to taste

 

Directions:

Poke holes in the eggplant with a fork. Put into the bake with a parchment sheet for 45 m at 400 F.

 

Once done, remove from the oven and cool. When cool enough to touch scrape out the soft flesh from inside into a high speed blender.

 

Add all the other ingredients except the parsley, mint & pomegranates.

 

Then blend at high speed for about 1 minute. Check the consistency – it should be thick and creamy. Pour the baba ganoush or eggplant dip into a bowl, stir in the parsley and put the mint on top before serving.

You can even garnish your eggplant dip with olives – it’s very traditional to do that. If you are remaining fat free, just don’t eat them!

Let me know in the comments how it turns out for you when you make this mouth watering fat free eggplant dip.

To your health & happiness,

Muneeza

PS – Have you taken time to visit my new Amazon Store? Check out how many amazing clean products I have!  I will always be adding more, so please visit the store regularly.

Fat Free Eggplant Dip

Author Team Muneeza

Ingredients

  • 3 eggplants
  • 2 lemons juiced
  • 1 tomato chopped
  • 1 onion chopped
  • 1/2 tsp honey
  • 1 tsp pomegranate syrup (I used Just Syrup brand)
  • 3 cloves garlic roasted
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 2 Cups parsley finely chopped
  • 1/2 tsp chipotle pepper
  • 1 1/2 tsp smoked paprika
  • 3 tsp mint ribboned for garnish
  • sea salt to taste

Instructions

  1. Poke holes in the eggplant with a fork. Put into the bake with a parchment sheet for 45 m at 400 F.

  2. Once done, remove from the oven and cool. When cool enough to touch scrape out the soft flesh from inside into a high speed blender.

  3. Add all the other ingredients except the parsley, mint & pomegranates

  4. Then blend at high speed for about 1 minute. Check the consistency - it should be thick and creamy. Pour the baba ganoush into a bowl, stir in the parsley and put the mint on top before serving.

 

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Lisa

I’m planning on making this today but I think I’ll roast the onion too. I’m not a huge fan of raw onion!

Muneeza

Lisa I imagine it would turn out so yummy with the roasted onions as well!!

Alane Steinacker

Can’t wait to try this! Thank you for posting!

Muneeza

Please do LMK what you think of the recipe once you make it! xoxo

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