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Before you jump to Roasted eggplant dip recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Making the decision to eat healthily provides many benefits and is becoming a more popular way of living. Poor diet is one factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to follow a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by carrying out several modest changes.
You can get results without removing foods from your diet or make huge changes right away. It’s not a bad idea if you desire to make big changes, but the most crucial thing is to step by step switch to making healthier eating choices. Eventually, you will find that you actually prefer to eat healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will completely replace the way you ate previously.
Thus, it should be fairly obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to roasted eggplant dip recipe. To make roasted eggplant dip you need 6 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Roasted eggplant dip:
- Get 500-600 g eggplants (2-3 medium or 4-6 small)
- You need 1/2 lemon, juiced
- Take To taste salt and pepper
- Prepare 1/4 tsp smoked paprika powder (optional)
- Provide 2 Tbsp olive oil (or more if you like)
- Get 2 Tbsp fresh chopped parsley
Steps to make Roasted eggplant dip:
- Wash and pierce eggplants with a skewer or small knife in several places. Line up on an oven-safe tray or pan. Preheat oven to 250°C/475°F.
- Roast for 30 minutes or until eggplants are soft and squishy (skin will stay somewhat tough). Remove from oven and let cool.
- Once cool enough to touch, cut each eggplant in half and scoop out the insides with a spoon.
- Chop up the scooped out eggplant and put into a bowl. Add lemon juice. Add smoked paprika (optional), salt, and pepper to taste.
- Add the olive oil and chopped parsley and mix will. Taste and adjust flavor if necessary. Ready! Store in a jar/container in the refrigerator for up to several days.
- Enjoy with bread, crackers, grilled meats, and more!
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