This eggplant dip is low calorie, creamy and full of flavor, making it ideal for adding more vegetables to your day in a new and delicious way. Enjoy it with fresh veggies, toasted pita bread, or as a base for sandwiches and wraps.
Ingredients
Yield:
Yield
10 servings
- 2 pounds eggplant (2 large or 3 medium)
- 2 garlic cloves
- 2 teaspoons olive oil
- 1½ teaspoons lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika powder
- ¼ teaspoon salt
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Directions
Nutritional Information Prep: 25 min, Cook: 45 min, Total: 1 hr 10 min
- Preheat the oven to 400°F.
- Rinse the skin of the eggplants. Prick each eggplant all over with a fork to allow steam to escape while cooking.
- Place all eggplants on a baking tray. If they are large, bake for 60 minutes; for medium-sized eggplants, bake for 45 minutes. Turn the eggplants halfway through.
- With 20 minutes left, add the garlic cloves, unpeeled and wrapped in foil, to the tray with the eggplants.
- Let the eggplants and garlic cool for 15 minutes.
- In a food processor, add the oil, lemon juice, and spices.
- Peel the skin off each eggplant and garlic clove. Place the flesh of the eggplants and garlic in the food processor.
- Blend all ingredients until a creamy mixture forms.
- Serve warm or cold.
Substitutions
- For a spicy kick, add a dash of cayenne pepper.
- You can use fresh or bottled lemon juice. If bottled, ensure it’s 100% juice without added sugar.
- Add other seasonings as you prefer.
Serving Size: ¼ cup
- 32 calories
- 6 g carbohydrates
- 1.7 g fiber
- 0 g added sugar
- 0.6 g protein
- 1.1 g total fat
- 0.2 g saturated fat
- 60 mg sodium
- 86 mg potassium
- 6 mg calcium
For more information about Nutrition and Kidney Health
These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2025 National Kidney Foundation, Inc.
