Roasted Eggplant-Almond Dip

Name: Roasted Eggplant-Almond Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters almonds; 4 servings cayenne pepper, to taste; 1 small chile, seeded and chopped; 1 large eggplant; 1 teaspoon ginger root, minced; 4 juice of half a lemon; 2 Tbsps plain soy yogurt or vegan mayo; 0 teaspoons mustard seed; 1 onion, minced; 2 cloves roasted garlic; 4 servings salt, to taste

Roasted Eggplant-Almond Dip might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 154 calories, 4g of protein, and 10g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. The Super Bowl will be even more special with this recipe. Head to the store and pick up almonds, cayenne pepper, vegan mayo, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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.)

Equipment you will use

Grill

Frying Pan

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.

Ingredients you will need

Eggplant