I was going to elaborate on my whole "cacao/sugar free" diet, but after yesterdays long post and being busy today, I've decided to post a recipe instead.
Today I made a chunky eggplant dip that is quick and easy to prepare. I've made this dip many times for a client I used to chef for. I like to eat it in romaine lettuce leaves with tomato slices, or in celery. It would also be really great in a sprouted grain wrap with veggies and sprouts.
Chunky Eggplant Red Pepper Dip
2 eggplants, peeled and diced into 1-2" pieces
1 red bell pepper, diced
1 small red onion, chopped small
2 cloves garlic, chopped
Extra virgin olive oil
Himalayan salt, to taste
Ground black pepper, to taste
1. Toss the veggies with enough olive oil to coat lightly, and sprinkle with salt/pepper.
2. Spread evenly on a baking sheet.
3. Bake in a 375F preheated oven for 20 minutes. Check on the veggies, pushing them around and then bake another 8-10 minutes, or until the veggies are soft.
4. Roughly mash the veggies with a potato masher. Add another drizzle of olive oil.
5. Chill before serving (but I like it warm too).
If you like eggplant, I promise you'll love this dip! Enjoy :)
