Quick and Easy Low-Carb Eggplant Dip

Instructions

• 1.

  Preheat oven to 400 F and line a baking sheet with foil

• 2.

  Cut eggplant in half lengthwise and brush with olive oil

• 3.

  Place skin side up on the prepared baking sheet and bake for 20 minutes

• 4.

  While the eggplant is baking, heat 1 tablespoon of olive oil over medium heat, add onions and cook for 7 minutes or until soft

• 5.

  Add garlic, coriander and chili powder and stir to combine

• 6.

  Scoop out the flesh from the eggplant and place into a food processor, add onion mixture and lemon juice with zest

• 7.

  Start the food processor and slowly add remaining olive oil. Blend until smooth

• 8.

  Generously season with salt and pepper.