Creamy Roasted Eggplant Dip
Ingredients
- 2 medium-sized Eggplants, roasted
- 1 cup Chopped Coriander leaves
- 10-12 Mint leaves
- 1/4 cup Chives
- 1/3 cup Walnuts
- 1/2 cup Almond flakes
- 2 tablespoons Lemon Juice
- 1 teaspoon Black Pepper
- Himalayan Pink Salt, to taste
- 1-inch piece of Ginger
- 1 1/2 cups Olive oil or Avocado oil
Preparation
Roast the eggplants until they are soft and the skin is charred. Allow them to cool, then peel and mash the roasted eggplants.
In a 13 Cup Food Processor, combine the mashed eggplants, chopped coriander leaves, mint leaves, chives, walnuts, almond flakes, lemon juice, black pepper, Himalayan pink salt, and ginger.
Blend the mixture in the food processor until you reach the desired texture. You can keep it coarse for a chunky dip or blend it more for a creamy texture.
Serve the roasted eggplant dip with pita bread, nachos, or crackers. This dip can also be used as a spread for burgers and wraps.
