Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted eggplant dip. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip. Turn broiler off, but do not remove eggplants from the oven. Arguably the worst time in our lives but I'd like to say a few things about my personal experience this year. I learned I don't care about designer clothes anymore or my ridiculous hand bag collection.
Roasted eggplant dip is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Roasted eggplant dip is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have roasted eggplant dip using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted eggplant dip:
- Get 500-600 g eggplants (2-3 medium or 4-6 small)
- Take 1/2 lemon, juiced
- Make ready To taste salt and pepper
- Prepare 1/4 tsp smoked paprika powder (optional)
- Prepare 2 Tbsp olive oil (or more if you like)
- Get 2 Tbsp fresh chopped parsley
It's the perfect appetizer if you have a ton of cauliflower and eggplant on hand. You can also omit the cauliflower and make just classic Baba Ganoush Dip instead, if you prefer. The eggplant gets roasted until it is deflating, the skin is wrinkled and the flesh is super soft. At this point the flesh gets scooped out and put into a food processor with the remaining ingredients.
Steps 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!
The eggplant gets roasted until it is deflating, the skin is wrinkled and the flesh is super soft. At this point the flesh gets scooped out and put into a food processor with the remaining ingredients. To the roasted eggplant we add garlic, salt, lemon, smoked paprika, tahini, and yoghurt (the yoghurt is optional but makes this dip extra creamy!). Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet.
So that is going to wrap this up for this special food roasted eggplant dip recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
