Alkaline Eggplant Dip

Preparation Time: 14 minutes
Cooking Time: 16 minutes
Servings: 3
• Garlic, two (2) cloves
• Lemon juice (fresh), five (5) tablespoons
• Parsley (a handful)
• Cayenne pepper (a pinch)
• Organic salt or sea salt (a pinch)
• Eggplant (700g)
• Sesame paste, six (6) tablespoons

  1. Firstly, it is necessary to preheat the oven to around 400 degrees Fahrenheit.
  2. Wash the eggplants and use a fork to prick several places.
  3. Place in the oven on a grid and heat for between thirty to forty minutes.
  4. While this is going one, chop the parsley and garlic and set aside.
  5. Take off the eggplant from the oven after forty minutes and allow it to cool.
  6. Once it’s cooled, peel the eggplants and scoop out the pulp.
  7. Chop the pulp finely on a chopping board and empty in a mixing bowl.
  8. In the mixing bowl, sprinkle the lemon juice and mash with a spoon until it
    becomes smooth.
  9. Finally, add garlic, the parsley, and the sesame paste.
  10. Season with pepper and salt to taste.
  11. Serve.
    Calories: 30
    Carbohydrates: 2 g
    Fat: 3 g
    Protein: 1g

Leave a Reply

Your email address will not be published. Required fields are marked *