Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread
Roasted Eggplant Dip with Herbs
The fresh flavors of lemon and mint are a perfect match for the baked eggplant in this Mediterranean-style dip.
- 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.
- 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.
- 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.
Video: Baba Ghanoush Eggplant Dip
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