Black bean, eggplant and Marmite™ dip

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Serves 8
Prep 10
Cook 25
  • 1 eggplant, ends trimmed
  • spray olive oil
  • 400g can black beans, drained
  • 2 cloves garlic, peeled
  • ¼ cup plain unsweetened yogurt
  • ½ tsp ground cumin
  • 1 tbs fresh ginger, grated
  • 3-4 tbs lemon juice
  • 1 tbs tomato paste
  • 1 tbs Marmite™
  • salt to taste
  • 2 tbs fresh coriander, basil or flat leafed parsley, finely chopped  (optional)

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  1. Preheat oven to 200°C. Slice the eggplant in half lengthways. Spray each side lightly with oil spray. Place on a greased baking tray. Bake in oven for 25 minutes. Remove from the oven and allow to cool.
  2. Scoop out the flesh from the eggplants and place in bowl with the black beans, garlic, yogurt, cumin, ginger, lemon juice, tomato paste, Marmite™ and salt. Using a fork or potato masher, mix the ingredients together, leaving some chunks of eggplant and beans.
  3. Transfer to a serving dish. Stir in the coriander (or basil) if using. Serve with crudite and croutons.
  4. Cover and refrigerate for up to 5 days if needed.

Tips

  • Great served with bruschetta as a snack.

Tips

  • Great served with bruschetta as a snack.

Nutrition Information