Roasted Eggplant, Carrot & Yogurt Dip
- Eggplants were first cultivated in China around 5th century B. C. but there has been reports of it growing wildly in India.
- They are also known as aubergine, brinjal, melongene, guinea squash, garden egg, and patlican all around the world.
- They belong to the nightshade family of vegetables that also includes tomatoes, sweet peppers and potatoes.
- Eggplant can be found in different colors including lavender, jade green, orange, and yellow-white, varying shapes and sizes that range from that of a small tomato to a large zucchini.
- Nutritionally speaking, it is a low calorie vegetable that provides excellent source of dietary fiber, magnesium, vitamin K, manganese etc. Additionally, they are also good source of antioxidants that helps fight free radicals.
- Use a stainless steel knife while cutting them as carbon steel will react with its phytonutrients turning it black.
- There are some anecdotal report that have shown an improvement in arthritis symptoms and headache when vegetables from nightshade families are eliminated from their diet, however, no case-controlled scientific studies confirm these observations. But if removing these vegetables help with your symptoms, continue doing it.
Roasted Eggplant & Carrot Yogurt Dip about 2 cups
Ingredients 2 Japanese eggplants 1 medium carrot, peeled 1 jalepeno 1/4 + 1 tablespoon non-fat plain Greek yogurt 2 tablespoon olive oil + more for roasting veggies 1 teaspoon cinnamon powder 1 teaspoon chili powder (skip if you can't handle spice) 2 teaspoon cumin powder 1 large lemon squeezed 1-2 tablespoon water (only if needed) salt and freshly ground pepper, per taste Directions - Broil the oven to the highest temperature in your oven. - Poke hole with a fork in eggplant. - On a baking sheet lined with aluminum foil, generously massage eggplants, carrot and jalepeno with olive oil. Broil for 25-30 minutes rotating every 10-12 minutes until it is charred. Eggplant and carrot should be soft at this point. - Remove from the oven and place them in a plastic bag or zip lock bag for 10 minutes or until it cools. - Scoop flesh out of eggplant. - In a blender or use food processor - add all the ingredients including spices and blend it until smooth. May add water only if necessary. - Adjust spices and serve it with crackers or pita chips. I had mine with toast leftover from the gazpacho. Are you an eggplant person?
What are some of your favorite ways to enjoy eggplant?