Roasted Carrot and Mini Eggplant Dip
This Roasted Carrot and Eggplant Dip is an excellent weeknight meal prep recipe! Made with Roasted carrots, eggplant, almond butter, lemon, and spices!
Equipment
- Baking Sheet or Roasting Pan
- Tongs
- Food Processor
- silicone spatula
- measuring cups and spoons
Ingredients
- 6 mini eggplants 515g, 6-8 mini eggplants, or 3 small eggplants
- 1 large carrot 85g
- 1 tbsp olive oil 13g, more for garnishing
- 2 tbsp almond butter 32g
- 1 tbsp sesame oil 13g
- 2 tbsp fresh lemon juice 30g
- 1 tsp lemon zest
- 1 garlic clove, minces
- ½ tsp kosher salt
- ¼ tsp ground cumin
- fresh parsley for garnish
Instructions
Roast the Vegetables
- Preheat oven to 400°F (200°C). Prick the mini eggplants with a fork and place them whole on a baking sheet. Add the chopped carrot (tossed with a drizzle of olive oil). Roast until the eggplants are charred and soft (25–35 minutes) and the carrot is tender (25–30 minutes).
Cool and Remove Skin
- Let the eggplants cool slightly. Remove the skin by peeling it away with fingers. Once the eggplants have been cooked and cooled this is really easy. Discard the skin and keep only the soft roasted flesh.
Blend Ingredients
- Add the roasted eggplant flesh, carrot, almond butter, sesame oil, lemon zest, lemon juice, garlic, salt, cumin, and olive oil to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
Serve
- Spread into a shallow bowl, drizzle with olive oil and garnish with parsley.
Nutrition
Calories: 102kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 203mgPotassium: 278mgFiber: 3gSugar: 4gVitamin A: 1720IUVitamin C: 5mgCalcium: 32mgIron: 0.5mg
Tried this recipe?Let us know how it was!