EGGPLANT DIP WITH POMEGRANATE

FOOD AS MEDICINE

Eggplant, the star of this dip, is rich in the anthocyanins, particularly one phytonutrient called nasunin, which has been show to protect cell membranes from free radical damage. It is also high in chlorogenic acid, which is one of the most potent free radical scavengers found in plants and is antitumorgenic, antimicrobial, anti-viral and cardioprotective. It is also low in calories and carbohydrates, helping to volumize your veggie intake and increasing satiety.

INGREDIENTS

2 large eggplants

4 cloves garlic, minced

Zest of 1 lemon

1 Tbsp freshly squeezed lemon juice

3 Tbsp olive oil

2 Tbsp tahini

Salt and black pepper

2 Tbsp chopped flat-leaf parsley

2 Tbsp chopped mint

1/4 cup pomegranate seeds

DIRECTIONS

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Using a sharp knife, make a few slits throughout the eggplants and place on baking sheet. Roast for one hour (rotating every 20 minutes) or until the eggplant skin has browned evenly throughout.

Remove the eggplant and let cool. Once it is cool enough to handle, peel away skin and, using a spoon, scoop out the flesh of the eggplant into a colander and allow to drain. Once this is done, transfer back to a mixing bowl.

Mash the eggplant with a fork. Mix in the garlic, lemon zest and juice. Stir in the olive oil and tahini. Season to taste with salt and freshly ground pepper.Top with parsley, mint, and pomegranate seeds and a drizzle of olive oil. Serve with vegetable crudite.

Makes 6 servings

Nutrition per serving: 176 Calories, 13g Fat, 14g Carbs, 4g Protein

For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished Cookbook!