Creamy Eggplant Protein Dip Recipe

About this recipe

A high-protein vegetarian eggplant dip, perfect for dinner. This creamy dish is enhanced with plant-based protein and pairs wonderfully with warm pita bread.

Ingredients

• 500 g Organically Grown Small Brinjal
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Garlic - Single Clove
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 100 g Mooz Feta Greek Cheese Block
• 1 kg Akar Powder Salt
• 1 kg Twf Bread Flour T55 - Specialised Maida

Instructions

1. 1. Peel, cut, and cube the eggplant. Soak the cubes in salted water for 15 minutes to remove bitterness.
2. 2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add half of the minced garlic and sauté until fragrant, about 1 minute.
3. 3. Drain the eggplant cubes and add them to the pan. Cook, stirring occasionally, until the eggplant is soft and tender, about 10 minutes.
4. 4. Dissolve 1 tablespoon of flour in 1/2 cup of water. Pour the mixture into the pan with the eggplant and stir continuously until the mixture thickens, about 2-3 minutes.
5. 5. Mash the cooked eggplant mixture with a fork until smooth. Stir in the remaining minced garlic, 1 tablespoon of mayonnaise, 1/2 teaspoon of salt, and 100 grams of crumbled feta cheese for added protein.
6. 6. Drizzle with the remaining 1 tablespoon of olive oil and serve warm with pita bread or vegetable sticks.