Eggplant Cauliflower and Leek Dip
Smoky eggplant, roasted cauliflower, and sautéed leeks come together in this velvety dip, finished with a zesty citrus kick.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 tbsp Olive Oil
- 1 Leek, Rinsed and Finely Chopped
- 2 Garlic Cloves, Peeled and Minced
- 2 cups Cauliflower
- 2 cups Eggplant, Cubed
- Salt and Pepper, to taste
- 1 Lime or Lemon
- ¼ cup Parsley, Finely Chopped
- Pinch of Chili Flakes
Preparation
Step 1
Heat 1 tbsp. of olive oil in a pan over medium heat.
Step 2
Add the chopped leek and minced garlic, cooking for 2-3 minutes until soft.
Step 3
Add cauliflower and eggplant cubes, season with salt and pepper, and cook for another 5 minutes.
Step 4
Pour in a small amount of water, cover, and let it steam for 10 minutes until tender.
Step 5
Transfer the cooked mixture to a blender or food processor.
Step 6
Add lemon or lime juice, parsley, chili flakes, and the remaining olive oil.
Step 7
Blend until smooth, adjusting seasoning as needed.
Step 8
Serve and enjoy!
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