Creamy Eggplant Spread
Served with Low-Carb toasted tortillas makes an excellent Low-Carb, Low-Cal lunch or anytime snack!!!
  • 1 Large Eggplant, thinly sliced
  • 1 Large Red Onion, thinly sliced
  • 3 Tbsp. Oil (Light Olive or Vegetable)
  • 2 minced Garlic cloves
  • 1 Tbsp. Cream Cheese (with chives or plain)
  • 2 Tbsp. Sour Cream
  • 2 Tbsp. Dill paste or 2 Tbsp. Dill, minced
  • salt, pepper to taste
  • green onions for garnish
  1. Add oil to the skillet and heat to Med-Hi.
  2. 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.
  3. 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 additional tablespoon of cream cheese and sour cream.
Recipe by Crafty Cooking by Anna at