Vegan Chocolate Eggplant Dip
One of the enduring myths about chocolate or cocoa powder is that it can be used only as an ingredient in desserts . Of course there is a exception like a Mole or something equally unheard of.However given the enormous nutritional benefits of cocoa, it makes sense to include it in everyday cooking. That too in a savoury form so that one does not end up consuming excess sugar. This easy to prepare dip is something one can relish everyday. Finger foods or snacks, the rich bitter sweet notes of this dip will leave you feeling blissfully content.
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Ingredients
- 200 gm eggplant
- 2 tbsp cocoa powder premium
- 1 tsp brown sugar
- 2 garlic cloves
- 1 tsp Chilli flakes
- Sea salt
- 2 tsp Olive Oil
- 1 lemon zest Zest of 1 lemon
- 2-3 drops Lemon Juice
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Instructions
- Wash and slice the eggplant into 3-4 mm thick pieces.
- Heat a skillet and drizzle it with 1 teaspoon olive oil.
- Place the sliced eggplant. Sprinkle sea salt and some brown sugar.
- Cook on low flame till the eggplant starts to turn brown.
- Flip and repeat for the other side.
- Once done, let the caramelized eggplants cool down.
- Heat the remaining oil in a small saucepan. Add the garlic and fry till fragrant.
- Transfer all the ingredients (except chili flakes and lemon zest) into a blender jar. Give it a buzz for a few seconds.
- Add a few teaspoons of water or almond milk to thin it to the desired consistency.
- Sprinkle the lemon zest and chili flakes. Glass ceiling a quick stir.
- Chill for 10-15 minutes before serving with your favorite finger food.
Recipe Notes
Recipe Nutrition
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 39mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.5mg
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Sweta Biswal
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Very nice