Skip over navigation


Curried Eggplant Dip

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/4 cup

Nutrient Analysis

  • Calories: 23
  • Protein: 1g
  • Carbohydrates: 5g
  • Fibre: 3g
  • Total Fat: 0g
  • Sodium: 2.4mg
  • Phosphorus: 23.5mg
  • Potassium: 198mg

Renal and Diabetic Exchanges

1/2 vegetable


1 medium eggplant (roasted)
1 tbsp lemon juice
2 cloves garlic
2 tsp curry powder
1/4 tsp ginger
1/4 cup fresh cilantro


Slice eggplants in half and score.
Drizzle with olive oil and roast at 350F until flesh becomes soft (~45-60 minutes).
Scoop out flesh and discard skins.
Combine all ingredients together in a food processor until smooth.
Serve with baked pita chips

Curried Eggplant Dip, 2.8 out of 5 based on 11 ratings