Curried Eggplant Dip

Recipe developed by Chef Leslie Cairns, photo credit amastoris/

Curried Eggplant Dip

This makes a great substitute for traditional high sodium bruschetta topping


  • 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

Nutrient Analysis

Calories: 23 KCal

Protein: 1 g

Carbohydrates: 5 g

Fibre: 3 g

Sodium: 2.4 mg

Phosphorus: 23.5 mg

Potassium: 198 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/4 cup

Renal and Diabetic Exchanges

1/2 vegetable

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