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Roasted eggplant dip

Roasted eggplant dip

Smooth … this dip is great on its own, with veggies or spread on anything.

I know what you’re thinking… “why would I make my own dip when I can just buy it?”. Well, for starters this one tastes DELICIOUS and secondly you’d be surprised with just how much sugar and salt is actually hidden in supermarket dips.

This one is salt and sugar-free so is great for the whole family from your biggest to littlest member. It’s also a great food to try when your baby is relatively new to solids as it is soft and smooth enough that they can easily eat it.

AND it’s easy to make. The longest part of this recipe is the roasting of the eggplant. The rest is chop and chuck in the food processor.

This dip is also great because eggplants are stacked with vitamins and minerals such as vitamins B1, B6 and potassium.

I leave the skin on when making this dip because it contains certain phytonutrients which help to improve blood circulation and are good for brain development. The skin is also packed with antioxidants, in particular nasunin, which gives it its purple hue. But if you prefer you can always remove the skin.

Now how awesome are you going to feel when you can brag at your next dinner party that you actually made the dip yourself?!?!?!?!

Enjoy!

Lanai xx

 

Ingredients

* 2 large eggplants

* Juice of 1/2 lemon

* 1 teaspoon paprika

* 2 tablespoons extra virgin olive oil

* 1 teaspoon parsley leaves

* 2 tablespoons hulled tahini paste (you can find it in the health food aisle of major supermarkets)

 

Method

1. Pre-heat a fan forced oven to 180C and line a baking tray with grease-proof paper.

2. Chop the eggplant roughly into 3cm pieces and place on baking tray as shown below.

Eggplant before oven
3. 
Combine oil and parsley in a small bowl and drizzle over the eggplant.

4. Place eggplant in the oven and roast for 20 minutes or until it starts to go golden brown and soft.

5. Remove eggplant from the oven and place pieces into a food processor.

6. Add tahini paste, paprika and lemon juice and whiz for several minutes until it is of a desired consistency and the pieces of skin are small enough to swallow.

YUM!

Molly with dip

 

Handy tips

* I normally serve this to Molly just to eat off a spoon, with some vegetable sticks to dip into or spread on some toast.

 

Roasted eggplant dip
Author: 
 
Ingredients
  • 2 large eggplants
  • Juice of ½ lemon
  • 1 teaspoon paprika
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon parsley leaves
  • 2 tablespoons hulled tahini paste
Instructions
  1. Pre-heat a fan forced oven to 180C and line a baking tray with grease-proof paper.
  2. Chop the eggplant roughly into 3cm pieces and place on baking tray.
  3. Combine oil and parsley in a small bowl and drizzle over the eggplant.
  4. Place eggplant in the oven and roast for 20 minutes or until it starts to go golden brown and soft.
  5. Remove eggplant from the oven and place pieces into a food processor.
  6. Add tahini paste, paprika and lemon juice and whiz for several minutes until it is of a desired consistency and the pieces of skin are small enough to swallow.
 

 

P.S. Don’t forget if you want the latest recipes from Good Baby Kitchen to sign up to our mailing list

 

And keep connected with Good Baby Kitchen on Facebook so you never miss a post! xxx 

 

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