Nutrition info - Recipes

Egg-ceptional Eggplant Dip

Creamy eggplant joins with tangy goat's milk and feta cheese crumbles for this Mediterranean inspired dish that's low in carbs and sugar, diabetes friendly, and full of flavor. Serve with fresh veggies to keep it gluten free, or with wedges of pita bread.

Egg-ceptional Eggplant Dip


For 1 people

  • 6 cup(s) to 8 cups eggplant (2 large fruit)
  • 1 1/2 cup(s) organic olive oil
  • 1 cup(s) goat's milk
  • 1 lemon juice, to taste
  • 1/2 cup(s) feta cheese, crumbled
  • 1 dash(es) sea salt
  • 1 dash(es) freshly ground black pepper


1. Preheat oven to 350 degrees. Wash, dry, and place the eggplant in the oven for 1 1/2 hours.

2. When cooked, remove and discard the skins. Place the flesh in a mixing bowl and reduce to a creamy texture. With mortar and pestle, work in the mixture, adding alternatively oil, milk and a little lemon. When mixture is frothy, add cheese. Season with salt and pepper.

3. Place mixture in glass bowl and decorate with small slices of tomato, parsley, and/or black olives.

Nutrition facts

  • Kcal: 3368.72 kcal
  • Fibers (g): 17.02g
  • Sodium (mg): 853.88mg
  • Carbs: 67.88g
  • Fat: 345.47g
  • Saturated fat (g): 56.98g
  • Proteins: 23.05g