Vegan Roasted Eggplant & Parsley Dip

I’m very excited to have the lovely Abby from The Frosted Vegan guest posting on the blog today!

Abby and I connected in the blogosphere this year and I’m so happy to have met her! She’s got a fantastic knack for creating healthy, delicious, and incredibly gorgeous vegan dishes over at The Frosted Vegan, and she aims to prove that vegan eating can not only be healthy but unbelievably delicious! I think she’s doing a great job of that so far – just take a look at todays mouthwatering recipe!

…take it away Abby!

“Hi there, I am so excited to be posting here on Nutritionist in the Kitch! Christal is a constant source of inspiration and motivation to keep my healthy eating habits in check (even with the crazy holidays around the corner).

 

One of my biggest struggles is always keeping healthy snacks around, especially for the after work hungry hours. I find that if I don’t have something wholesome and healthy in the fridge or cabinets, I can default to potato chips or a few chocolate chip cookies lingering in the cupboard. But no more!

 

After attending a recent blogger get together here in Milwaukee, I discovered this amazing variation on a roasted eggplant dip. Every time we all get together, it seems like we discover another amazing new recipe that one of us has come up with, including this dip!

The original recipe for this dip included goat cheese, but to make it vegan friendly I subbed in nutritional yeast and a handful of parsley to give it a little more flavor.

 

While the eggplant was roasting, I also roasted a quarter of an onion to add into the dip as well, which turned out to be a perfect addition to this dip! This eggplant dip can be served hot or cold, with crackers or tortilla chips, but always with a nice glass of wine after a hard day of work.

 

Thanks again to Christal for having me guest post today, I hope you enjoy this roasted dip as much as I have!”