Smoky Eggplant Dip (Alkaline & Easy)

Smoky Eggplant Dip (Aubergine): Alkaline & Easy

This smoky eggplant dip is fantastically easy to make, tastes AMAZING, and is packed full of goodness! It takes no time or hassle at all to make, and it lasts for up to 5 days in the fridge (you’ll have eaten it before then!).

The goodness from the dip includes:

Eggplant: Anti-cancer properties, good for the cardiovascular system. Eggplants are also very high in fiber, sodium, and potassium.

Cumin: Cumin contains vitamin C thiamine, niacin and minerals iron, calcium, potassium copper. It can help to lower cholesterol levels in your bloodstream. Helps to improve digestion and get rid of parasites. Cumin boosts the immune system and is a valuable source of iron.

Garlic: Anti-bacterial, anti-viral, helps to lower blood pressure and cholesterol levels, contains vitamins A, B1, B2, B6. Helps to treat fungal infections, helps to reduce blood sugar levels.

Olive Oil: Olive oil is anti-inflammatory and contains antioxidants that help with the fight against cancer. It has been proven to lower cholesterol levels in your bloodstream, can help you absorb all the nutrients from food more effectively (and therefore get more health benefits!), it’s packed full of Vitamin E, also contains vitamin K and the minerals magnesium, zinc, and iron. It is rich in Omega 3 fatty acids and is good for hair, skin, and nails!

Tahini: Tahini is a good source of calcium, potassium, and iron. It helps to lower blood pressure levels. Contains Vitamin E, B1, B2, and magnesium. Helps to keep your bones strong, healthy teeth and gums! Good for hair & skin too!

[SEE ALSO: The Beginner’s Guide to the Alkaline Diet]

Alkaline Smoky Eggplant Dip

Ingredients

• 2 medium eggplants/aubergines
• 4 garlic cloves, roughly chopped
• 1/2 tsp cumin
• 1/4 lemon, juiced
• 1 tsp Himalayan salt
• 1 tsp smoked paprika
• 1 tbsp organic tahini
• 1 tbsp extra virgin olive oil (pref organic)

Topping

• Handful flat-leaf parsley
• 2 tsp sesame seeds
• 8 cherry tomatoes

Instructions:

1. Start by preheating your oven to 200C/400F.
2. Cut the eggplants in half, lengthways, pierce the skin a few times and lightly coat in olive oil.
3. Put them facing down on a baking tray and bake for 30-40 minutes – until the skin is wrinkly and looking a little deflated! The flesh should be super-soft at this stage.
4. Remove from the oven and set aside to cool.
5. Once cooled, scoop the flesh into a food processor using a spoon and get rid of the skins – and then add the garlic, cumin, salt, paprika, tahini, lemon juice and olive oil.
6. Blend until smooth, and then top with the herbs, tomatoes, and a sprinkling of sesame seeds!

This will keep in an airtight container in the fridge for 4-5 days. As a good general rule, each time you’ve dipped into it, drizzle with a little more oil before putting back in the fridge.

Enjoy! Let me know in the comments below what you use this dip with!

I love it on my Alkaline 3-Ingredient Flatbreads

Ross

Would You Like a Brand-New Recipe From Me Every Friday?

How would you like, each Friday afternoon, a new alkaline recipe from me to try…ready for the weekend? It’s called my ‘Recipe for the Weekend’ and it’s just that. We don’t need something else heavy, clogging up our inbox and our headspace, so this is just a little delicious slice of alkalinity to take with you on your way into the best part of the week.

I hope you love the recipes!

Ross