Cajun Eggplant & Chia Seed Dip

I’ve been playing around with “Cajun” spices and discovered that they go very well with eggplant.  So thought I’d make a dip and throw in some chia seeds too!

I peeled the skin as just lately the eggplants that I get from my vegetable market have had bitter skins.  Plus I don’t think that the skins have any place in a dip!  I’ve been enjoying this dip with some flaxseed crackers but it would be great as a sandwich spread too.  Or with some crudities.

I just loved the smokey spices  of this dip.  The chia seeds give this a slight crunch too.  Eggplants soak up oil like a sponge so you may want to add more than suggested in the ingredients below.

I’ve finally succumbed and stopped calling this vegetable aubergines and now call them eggplant!  I seem to be losing my “Britishness” whilst living abroad!

INGREDIENTS

1 small eggplant, peeled and cut into cubes

1 tomato, diced

2 tblspn chia seeds

2 tblspn water

1 tspn ground cumin

1 tspn ground coriander

1 tspn paprika

1/4 tspn salt

1/4 tspn black pepper

1/4 tspn dried oregano

4 tblspn olive oil

METHOD

• Heat the oil in a saucepan on a medium heat.
• Add the eggplant and gently fry until golden.
• Add the tomato and spices and cook for 3 minutes until soft.
• Add the water and chia seeds, cover and cook for 10 minutes.
• Remove from the heat, let cool.  Then blend using a hand blender or food processor until smooth.
• Eat and enjoy!

Nutritional info for whole dip-  139 calories, 6g Fat, 5g Protein, 21g Carbs, 10g Fibre, 11g Net Carbs

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