Eggplant Dip

Ingredients

• Eggplant1 cup (90 g)
• Garlic1 clove (3 g)
• Lemon Juice1/2 tablespoon (8 g)
• Cumin1 pinch (1 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash, peel and dice the eggplant.

2. 2

   Step 2

   Preheat the oil over medium heat. Once heated, add the eggplants and a pinch of salt.

3. 3

   Step 3

   Cook for 10-12 minutes until soft. Remove from heat.

4. 4

   Step 4

   Smash until obtaining a puree and then add the garlic previously chopped, cumin, salt and pepper to taste.

5. 5

   Step 5

   Mix. Next, add the lemon juice. Blend if desired.

6. 6

   Step 6

   Put in a small bowl and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Dip can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.