This Creamy Eggplant Spread may not look like much, but the taste is unbelievable and highly addictive! Served with Low Carb toasted tortillas this dish makes an excellent Low-Carb, Low-Cal lunch, or anytime snack!!!
You can make this spread in literally 15 to 20 minutes.
Serve it hot or cold, tastes equally delicious.
Another way to enjoy it: on a piece of toast with cheese and tomatoes on top. Just pop it into the toaster oven or an oven until cheese melts. Yum!
This is a Perfect Dip for your upcoming parties. I’m sure your guests will Love it!!!
How to make Creamy Eggplant Spread
- 1 Large Eggplant, thinly sliced
- 1 Large Onion, thinly sliced
- 3 Tbsp. Oil (Light Olive or Vegetable)
- 2 Garlic cloves, minced
- 1 Tbsp. Cream Cheese (with chives or plain)
- 2 Tbsp. Sour Cream
- 2 Tbsp. Dill paste, fresh dill or 2 Tbsp. Dill, minced
- salt, pepper to taste
- green onions for garnish
Add oil to the skillet and heat to Med-Hi.
Sauté the sliced onion for 5 min and then add sliced eggplant. Sauté until the eggplant becomes soft. Reduce the heat to low, add minced garlic, and continue sautéing, turning occasionally, until the onion is translucent about 10 min.
Add cream cheese, sour cream, and dill paste. Mix well. Adjust the flavor. Turn off the heat and let the flavors absorb. Enjoy!
If you like more creaminess, just add an additional tablespoon of cream cheese and sour cream.