Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/curried-eggplant-dip/

Curried Eggplant Dip

Recipe developed by Chef Leslie Cairns, photo credit amastoris/depositphotos.com

Curried Eggplant Dip

This makes a great substitute for traditional high sodium bruschetta topping

Ingredients

1
medium eggplant (roasted)
1 tbsp
lemon juice
2
cloves garlic
2 tsp
curry powder
1/4 tsp
ginger
1/4 cup
fresh cilantro

Directions

Slice eggplants in half and score.
Drizzle with olive oil and roast at 350F until flesh becomes soft (~45-60 minutes).
Scoop out flesh and discard skins.
Combine all ingredients together in a food processor until smooth.
Serve with baked pita chips

Nutrient Analysis

  • Calories: 162 KCal
  • Protein: 6 g
  • Carbohydrates: 36 g
  • Fibre: 18 g
  • Sodium: 18 mg
  • Phosphorus: 162 mg
  • Potassium: 1368 mg

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