Grilled Eggplant Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A creamy and smoky dip that goes great with pita.
Ingredients
- 1 teaspoon Paula Deen's House Seasoning
- 1/2 teaspoon coarse salt, or more to taste
- 3 tablespoons lemon juice, or more to taste, plus lemon wedges for serving
- 3 tablespoons extra-virgin olive oil, divided
- 4 tablespoons tahini
- 6 cloves garlic, each cut into 3 to 4 lengthwise wedges
- 2 cylindrical eggplants, about 1 lb each
- 3 tablespoons minced fresh parsley
- lettuce leaves
- paprika
- grilled pita breads, for serving
Instructions
- Set up the grill for direct grilling on high heat.
- Make slits in each eggplant and insert the garlic. When ready to cook, place the eggplants on the hot grate and grill until the skins are charred all over and the flesh is very soft, 20 to 30 minutes in all, turning with tongs. Transfer the eggplants to a plate to cool.
- Peel the burnt skin off the eggplants - don't worry about removing it all. Coarsely puree the grilled eggplants with their garlic in a food processor. Add the tahini, 2 tablespoons of oil, lemon juice, salt and House Seasoning. Taste for seasoning, adding salt or lemon juice as necessary, the mixture should be very flavorful. Add the parsley and process in small bursts, just to mix.
- Spoon the dip into a small bowl lined with lettuce leaves, drizzle with remaining tablespoon of oil, and sprinkle with paprika. Serve with lemon wedges and grilled pita bread.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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