Red Pepper & Eggplant Dip/Sauce
Good for Phase 1 through 3
Simple to prepare
- 1 medium size eggplant
- 1 Stevia or Splenda
- 1 tsp. apple cider vinegar
- 1 12 oz. jar roasted red peppers (strain out the liquid and discard)
- 1 tsp. sea salt
Step 1. Slice the eggplant into cubes (leave on the skin.)
Step 2. Gently salt the eggplant.
Step 3. Roast eggplant on 425 until brown.
Step 4. Add all the ingredients and the eggplant in blender and blend/pulse to correct consistency.
Use as a dip with the Ideal Protein crisps
Use as a sauce on top of the Ideal Protein Rotini noodles, or Zucchini noodles
Use as a sauce for chicken/fish