Eggplant Spread
November 11, 2023
Eggplant Spread
Ingredients
2 small Eggplants
1 ripe Avocado
1 Tbsp of Avocado Oil
1 small Onion (chopped fine)
Parsley (for garnish)
Paprika (for garnish)
Juice of 1/2 Lemon
Sea Salt to taste.
Directions
- Preheat oven to 350 and then bake Eggplant on parchment paper for 1 hour. Making sure to turn Eggplant every 30 minutes.
- Once Eggplant is cooked, peel off the skin and poke holes in the Eggplant with a fork and set it into a collander for 30 minutes to let all the water drain out.
- Once drained chop the Eggplant with a knife and place the Avocado into a food processor and blend with a little bit of salt to taste.
- Put Avocado and Eggplant into a bowl and smash together with a fork, stir in the chopped Onion and top with a good squeeze of Lemon juice to brighten it and keep the Avocado from oxidizing.
Optional Toppings
Chopped Cilantro, Chives or Parsley along with Paprika can be added on top as a garnish. Presentation is important in a simple dish like this. Enjoy!
Notes
This can be eaten as a dip for crou de te BUT we love to put it on some high fiber bread or Dehydrated Herb Crackers with sliced Tomatoes on top and some chopped Cilantro. Delicious!
