Herbed Eggplant Dip (Baba Ganoush)
Looking for a dip to make your snack time better? Have a house party and must treat the guests with some tasty chips and dip?
Egg Plant Dip is your answer!
It’s super easy to prepare, low-carb, tastes absolutely great and everyone in your family gonna love it. Approved for all Ideal Protein phases. So go ahead and give it a try today.
Serving size
Ingredients
- 6-ounce eggplant – sliced lengthwise
- 2 tbsp of fresh Italian Parsley
- 1 tbsp fresh chopped mint
- ½ tsp of fresh oregano
- 1 tbsp lemon juice
- ½ tsp of salt
- 4 tsp of olive oil
- ¼ tsp dried red chilies
Preparation
Step 1
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Step 2
Place eggplant sliced side face down on a baking sheet.
Step 3
Bake for an hour and let cool.
Step 4
Scoop out eggplant flesh and place in a food processor or blender.
Step 5
Now add the fresh herbs, lemon juice, salt, oil, and chilies.
Step 6
Puree until smooth.
Step 7
Serve with fresh veggies or Ideal Protein Chips, or your favorite hand-made flatbread or cracker.
