Recipes

Egg-ceptional Eggplant Dip

Creamy eggplant joins with tangy goat’s milk and feta cheese crumbles for this Mediterranean inspired dish that’s low in carbs and sugar, diabetes friendly, and full of flavor. Serve with fresh veggies to keep it gluten free, or with wedges of pita bread.
Print Recipe
Pin Recipe

Course Cold Appetizer, Dips and Spreads, Party Favorites, Snack
Cuisine Greek, International Dishes, Mediterranean

Servings 1 servings
Calories 3368.72 kcal

Ingredients

  

  • 6 cup(s) to 8 cups eggplant (2 large fruit)
  • 1 1/2 cup(s) organic olive oil
  • 1 cup(s) goat’s milk
  • 1 lemon juice, to taste
  • 1/2 cup(s) feta cheese, crumbled
  • 1 dash(es) sea salt
  • 1 dash(es) freshly ground black pepper

Instructions

 

  • Preheat oven to 350 degrees.
  • Wash, dry, and place the eggplant in the oven for 1 1/2 hours.
  • When cooked, remove and discard the skins.
  • Place the flesh in a mixing bowl and reduce to a creamy texture.
  • With mortar and pestle, work in the mixture, adding alternatively oil, milk and a little lemon.
  • When mixture is frothy, add cheese.
  • Season with salt and pepper.
  • Place mixture in glass bowl and decorate with small slices of tomato, parsley, and/or black olives.

Nutrition

Calories: 3368.72kcalCarbohydrates: 67.88gProtein: 23.05gFat: 345.47gSaturated Fat: 56.98gCholesterol: 65mgSodium: 853.88mgFiber: 17.02gSugar: 31.75g

Keyword Diabetes Friendly, Dinner Parties, Gluten Free, Low Carb, Low Sugar
Tried this recipe?Let us know how it was!