Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted eggplant dip. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Roasted eggplant dip is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Roasted eggplant dip is something which I have loved my whole life.
Classic Baba Ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini Served with pita or cracker, this eggplant dip is a great snack or party appetizer. Before I discovered this magical method, I viewed eggplants as essentially a waste of a vegetable The best vehicle for this out-of-body eggplant experience is a simple dip, essentially a jazzed-up. Melitzanosalata, Greek Eggplant dip, by chef Andros.
To get started with this recipe, we have to first prepare a few components. You can cook roasted eggplant dip using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted eggplant dip:
- Take 500-600 g eggplants (2-3 medium or 4-6 small)
- Get 1/2 lemon, juiced
- Get To taste salt and pepper
- Prepare 1/4 tsp smoked paprika powder (optional)
- Make ready 2 Tbsp olive oil (or more if you like)
- Make ready 2 Tbsp fresh chopped parsley
Roasting the eggplant in its skin steams the flesh, turning it soft and silky—great for a dip to serve with pita wedges as an appetizer. This veggie-loaded Roasted Eggplant Dip is low in calories, but tastes like an indulgence. Spread any leftover dip on a sandwich, top pasta with it, or serve alongside grilled chicken as a healthy sauce. In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper.
Instructions to make Roasted eggplant dip:
- Wash and pierce eggplants with a skewer or small knife in several places. Line up on an oven-safe tray or pan. Preheat oven to 250°C/475°F.
- Roast for 30 minutes or until eggplants are soft and squishy (skin will stay somewhat tough). Remove from oven and let cool.
- Once cool enough to touch, cut each eggplant in half and scoop out the insides with a spoon.
- Chop up the scooped out eggplant and put into a bowl. Add lemon juice. Add smoked paprika (optional), salt, and pepper to taste.
- Add the olive oil and chopped parsley and mix will. Taste and adjust flavor if necessary. Ready! Store in a jar/container in the refrigerator for up to several days.
- Enjoy with bread, crackers, grilled meats, and more!
Roasted Eggplant Dip with Marinated Summer Vegetables. Another name for this keto roasted eggplant dip recipe is baba ganoush (or baba ghanouj), which is a traditional recipe of Arabic origins. Have a look at this baba ganoush recipe for even more inspiration. This article has not been rated yet. This creamy roasted eggplant dip is perfect for parties or healthy snacking.
So that’s going to wrap it up with this exceptional food roasted eggplant dip recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
