Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted eggplant dip. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
If you plan on turning your roasted eggplant slices into a dip like baba ganoush, you would remove the peel, but for general roasted eggplant recipes you leave the peel on. 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. How To Make Baba Ganoush Lebanese Roasted Eggplant Dip Recipe.
Roasted eggplant dip is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Roasted eggplant dip is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have 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)
- Make ready 1/2 lemon, juiced
- Take To taste salt and pepper
- Make ready 1/4 tsp smoked paprika powder (optional)
- Prepare 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 vegan roasted eggplant dip is easy to make and a fabulous healthy appetizer or snack alongside your favorite veggies, crackers, or other dippables! This Mediterranean Roasted Eggplant Dip is full in flavor which comes from roasting the vegetables to bring out the natural sweetness for maximum flavor. Roasted Eggplant Dip with Marinated Summer Vegetables.
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!
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. This creamy roasted eggplant dip is perfect for parties or healthy snacking. Not your favorite thing to ring in the New Year with? Roasted Eggplant Dip or Baba Ganoush, flavored with tahini, garlic, cumin and olive oil, is a tasty low carb accompaniment to grilled meats and vegetables.
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