Black bean, eggplant and Marmite™ dip
Prep
10 min
Cook
25 min
Serves
8
Skill
Vegetarian
Prep
10 min
Cook
25 min
Serves
8
Skill
Ingredients
- 1 eggplant, ends trimmed
- spray olive oil
- 400g can black beans, drained
- 2 cloves garlic, peeled
- ¼ cup plain unsweetened yogurt
- ½ tsp ground cumin
- 1 tbs fresh ginger, grated
- 3-4 tbs lemon juice
- 1 tbs tomato paste
- 1 tbs Marmite™
- salt to taste
- 2 tbs fresh coriander, basil or flat leafed parsley, finely chopped (optional)
Nutrition per serving
6 g
protein
0.2 g
saturated fat
9 g
carbohydrate
2 g
sugars
248 mg
sodium
Method
- Preheat oven to 200°C. Slice the eggplant in half lengthways. Spray each side lightly with oil spray. Place on a greased baking tray. Bake in oven for 25 minutes. Remove from the oven and allow to cool.
- Scoop out the flesh from the eggplants and place in bowl with the black beans, garlic, yogurt, cumin, ginger, lemon juice, tomato paste, Marmite™ and salt. Using a fork or potato masher, mix the ingredients together, leaving some chunks of eggplant and beans.
- Transfer to a serving dish. Stir in the coriander (or basil) if using. Serve with crudite and croutons.
- Cover and refrigerate for up to 5 days if needed.
- 1 eggplant, ends trimmed
- spray olive oil
- 400g can black beans, drained
- 2 cloves garlic, peeled
- ¼ cup plain unsweetened yogurt
- ½ tsp ground cumin
- 1 tbs fresh ginger, grated
- 3-4 tbs lemon juice
- 1 tbs tomato paste
- 1 tbs Marmite™
- salt to taste
- 2 tbs fresh coriander, basil or flat leafed parsley, finely chopped (optional)
Nutrition per serving
6 g
protein
0.2 g
saturated fat
9 g
carbohydrate
2 g
sugars
248 mg
sodium
- Preheat oven to 200°C. Slice the eggplant in half lengthways. Spray each side lightly with oil spray. Place on a greased baking tray. Bake in oven for 25 minutes. Remove from the oven and allow to cool.
- Scoop out the flesh from the eggplants and place in bowl with the black beans, garlic, yogurt, cumin, ginger, lemon juice, tomato paste, Marmite™ and salt. Using a fork or potato masher, mix the ingredients together, leaving some chunks of eggplant and beans.
- Transfer to a serving dish. Stir in the coriander (or basil) if using. Serve with crudite and croutons.
- Cover and refrigerate for up to 5 days if needed.