Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread



Roasted Eggplant Dip with Herbs

Aug 20, 2008
eggplant
Getty Images/StockDisc

The fresh flavors of lemon and mint are a perfect match for the baked eggplant in this Mediterranean-style dip.

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Cal/Serv:
Yields:
Prep Time: 0 hours 15
Cook Time:
Total Time:
Ingredients
small eggplants
clove garlic
2 tbsp. olive oil
4 tsp. fresh lemon juice
1 tsp.
1/4 tsp. Ground black pepper
2 tbsp. Chopped fresh parsley
2 tbsp. chopped fresh mint
Toasted pita bread wedges
Directions
  1. Preheat oven to 400 degrees F. With knife, cut slits all over eggplants; insert garlic slices in slits. Place eggplants in jelly-roll pan and roast until collapsed and tender, about 1 hour.
  2. When cool enough to handle, cut eggplants in half. Scoop out flesh and place in colander set over bowl; discard skin. Let drain 10 minutes.
  3. Transfer eggplant to food processor with knife blade attached. Add oil, lemon juice, salt, and pepper; pulse to coarsely chop. Add parsley and mint, pulsing to combine. Spoon into bowl; cover and refrigerate up to 4 hours. Serve with toasted pita bread wedges.

    Nutritional informationis based on one tablespoon.






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Date: 04.12.2018, 20:19 / Views: 33171