Creamy Eggplant Spinach Dip Recipe For Feminine Issues
Ingredients
- 1 large eggplant
- 1/2 lb frozen spinach, thawed and drained
- 1 small can water chestnuts, drained
- 2 Tbsp garlic, minced
- 1/2 cup bone borth
- 1/4 cup avocado or oilve oil
- 1 tsp sea salt
- 1 tsp papper
- 1 tsp chili powder
Instructions
- Slice eggplant into thin half-moons. Arrange on a pan, drizzle with avocado oil, sprinkle with salt and pepper. Broil eggplant on high for 8 minutes, flipping halfway through.
- Allow eggplant to cool. If desired, remove some or all of the skins.
- Add eggplant to a food processor with bone broth, ¼ cup avocado oil, bone broth, garlic and seasonings. Puree until smooth.
- Add to food processor spinach and water chestnuts. Pulse a few times to roughly chop spinach and chestnuts.Serve chilled with beet chips, sweet potato chips, with vegetables or spread on a sandwich.
Scarlet Bass
eggplant is my favorite!