Eggplant dip

• Serves 4-6

Ingredients

• 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

Method

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

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

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018, Sandwiches and Snacks, survival-around-the-worldSandwiches and Snacks