Cooking with 5 Olive Oil
WEP SA Recipes
WEP SA Recipes
Cooking with 5 Olive Oil
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Eggplant dip with red sweet pepper and fresh parsley

This recipe can be used as a healthy spread in sandwiches. Cholesterol free and vegan.
Very good source of Vitamin K (39% of daily needs) and good source of fiber (3.2g per portion).

0
people
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minutes

4 people

40 minutes

INGREDIENTS

  • Eggplants, two medium, wrapped in foil individually
  • Red sweet pepper, 1 medium, finely chopped
  • Fresh parsley, chopped, 1/4 cup
  • Garlic cloves, finely chopped, to taste
  • 5 Extra Virgin Olive Oil, 1/4 cup
  • 5 Balsamic Estate Vinegar, 2 Tbs
  • Salt and pepper to taste

Calories: 71Kcal
Protein: 1g
Carbs: 5g
Good fat: 6g

  1. Preheat oven to 220°C/400°F. Place wrapped eggplants on a baking dish and bake them on the middle rack untill soft, about 20-30 minutes. Turn once in the middle of cooking.
  2. When eggplants are cool enough to handle (set aside for about 10 minutes), run a knife along the eggplants to create an opening.
  3. Using a big spoon, scoop the flesh in a serving bowl, add rest of the ingredients and mix well until combined.
  4. Adjust to your own taste and serve in room temperature.