Smoky eggplant dip
I love this time of year with all the colorful and fresh vegetables we can harvest from our garden or buy from local farmers. It’s a real boon to our health and our taste buds. This summer, I was blessed with many fresh eggplants straight from the garden.
So, I could not resist making my favorite smoky eggplant dip. The secret to this delicious eggplant dip is to cook the eggplant on the grill. Another option is to cook them over an open flame on your gas stove. But that’s going to be pretty messy. The last option is to roast the eggplants in the oven, but you will not get the same depth of flavor.
As you already know, you need a lot of oil for an eggplant dip. In my recipe, you will find a fiery tip to avoid too much fat, but at the same time, not compromise this delicious eggplant dip and get a fluffy, fantastic dish.
I think it’s pretty interesting to take a quick look at the health benefits of eggplants.
Eggplants also called aubergines, originated in India or Asia, where they still grow wild.
Eggplants are part of the nightshade family, including tomatoes, peppers, and potatoes. Some claim that excessive consumption of nightshade vegetables causes inflammation in the body. However, I would doubt that.
Eggplants are rich in nutrients, so I do not think eating an eggplant dip will cause inflammation in the body. Unless, of course, you are allergic to eggplant.
What I love most: Eggplant has been used in traditional medicine for thousands of years. I am a traditional medicine girl, a skill I inherited from my mother. God bless her soul. I have studied Ayurvedic medicine and also use it to relieve my menopause. Ancient Ayurvedic medicine uses white eggplant to treat diabetes.
It helps in weight loss.
Eggplant is low in calories, carbohydrates, and fat, provides a decent amount of potassium and fiber and is a guilt-free food if you do not soak it in oil. Here comes my fiery tip. Eggplant can be a healthy addition to your diet to help manage weight issues. This eggplant dip is filling and nutritious. It can be an integral part of your weight loss meals. Eggplant is the most nutritious vegetable with a hearty texture that makes it a good meat substitute.
Since eggplants contain oxalates that contribute to kidney stones, some doctors advise people suffering from kidney stones or gallstones not to eat eggplants. Those who suffer from these diseases should limit the consumption of eggplant, even if it is a delicious eggplant dip.
It helps control and prevents diabetes.
People with type 2 diabetes can add eggplant to their diet because of its content of polyphenols, a natural plant chemical. It appears that polyphenols reduce hyperglycemia and improve insulin secretion and sensitivity. A diet rich in polyphenol-rich vegetables may also help control and prevent diabetes.
Eggplants are rich in antioxidants.
They are rich in antioxidants such as vitamins A and C, which protect our cells from damage. Antioxidants are also found in their skin and are responsible for their purple color. Eggplants are high in copper, magnesium, and manganese and are a good source of vitamins B1 and B6.
Tips for choosing fresh eggplant:
To prepare a delicious smoky eggplant dip, you need fresh eggplants.
Here are the tips you should look out for:
- Shiny skin and deep purple color, free of scuffs.
- Check to see if the eggplants are ripe: Gently press the skin with the tip of your thumb. If it springs back, the eggplant is ripe.
- The cap at the top and the stem of the eggplant should also be free of discoloration.
I have told you before that making this hearty, fluffy eggplant dip starts with a barbecue. This time of year, everyone loves to grill. Before you prepare your grilled delights, throw some eggplant on the grill. It will give you a hearty, smoky eggplant dip that everyone will love.
Let us take a look at the steps:
- Place the eggplants on the grill
- After 10 minutes, press lightly and evenly on the eggplants with your finger. When they have softened, it’s time to flip them over. Be careful, because the eggplants are hot! Better wear those special gloves when grilling them.
- Remove the cooked eggplants from the grill. Let them cool for about 20 minutes.
- Remove the skin and let the eggplant flesh drain in a colander for at least half an hour. Cut the eggplants in half with a stainless steel knife, then scoop out the flesh with a spoon.
- Drain the eggplants for an hour until they are completely drained. You can store the eggplant dip in the refrigerator for about three days.
The Ingredients to make this fantastic smoky eggplant dip:
- Three large eggplants for about 6 servings
- One small onion
- 3 tablespoons of oil. I prefer an extra virgin sunflower oil. Olive oil is quite pungent in taste, so I like a neutral-tasting oil.
- 1 egg yolk
- Salt and pepper to taste
- 1 clove of minced garlic (optional).
Here is how to prepare this hearty eggplant dip:
- Place the drained eggplant flesh on a chopping board.
- Chop the eggplant flesh with a wooden chopper and place it in a glass salad bowl.
- Add the oil and salt and toss with a wooden spoon until the oil is incorporated.
- Add the egg yolk. This fiery tip allows you to use as little oil for the eggplant dip and still make a fluffy, delicious dish. Stir until you get a silky consistency and the color of the eggplant flesh becomes lighter.
- Dice the onion and add it to the mixture, and toss.
- Taste the mixture and sit for half an hour to allow the flavors to meld, then serve.
Since eggplant goes well with tomatoes and red peppers, I like to serve this smoky eggplant dip on toast as an appetizer and nice tomato and grilled peppers salad. This dish is so rich that it can be a meal on its own.
Let your imagination run wild and make the most of this savory eggplant dip.
I’d love to hear from you about how the recipe worked out. Just leave a comment below.
No content on this blog should ever be used to substitute for medical advice from your practitioner or other qualified doctors.