AIS Sports Nutrition

Eggplant dip

500g eggplants
2 tsp minced garlic
1/2 onion, chopped
1 tbs lemon juice
2 tbs chopped fresh parsley
2 tbs olive oil
sea salt and freshly ground
black pepper

Preheat oven to 180°C (350°F). Bake eggplants for 45 minutes or until soft. Allow to cool slightly, peel and discard skins. Roughly chop eggplants, place in a food processor with remaining ingredients. Process until smooth and creamy. refrigerate until required. 

 

ANALYSIS  
High Fuel
4
Low Fuel
6
Energy (kJ)
 480
320 
Protein (g)
2
1
Fat (g)
10 
6
Carbohydrate (g)
4
3

Serves: 4-6

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size 

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