Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted eggplant dip. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders At The Official QVC Website. 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.
Roasted eggplant dip is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Roasted eggplant dip is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted eggplant dip using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted eggplant dip:
- Prepare 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)
- Make ready 2 Tbsp olive oil (or more if you like)
- Get 2 Tbsp fresh chopped parsley
It also tastes fantastic with white meats, such as chicken and turkey, especially grilled. Try it with yogurt marinated chicken, or Moroccan spiced crispy chicken legs. You might also like 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.
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!
To the roasted eggplant we add garlic, salt, lemon, smoked paprika, tahini, and yoghurt (the yoghurt is optional but makes this dip extra creamy!). This smoky roasted eggplant dip is great to spread on toast or use with pita, chips and/or assorted crispy vegetables. Start with a perfectly roasted eggplant, season with a little salt, pepper, olive oil and add in some onions and garlic. It's perfect spread on toasted bread, or as party of a larger Greek meze party! A simple and easy dip recipe using creamy roasted eggplant, smoky roasted red pepper, pungent roasted garlic, and the mild heat of a red finger chili.
So that’s going to wrap this up with this exceptional food roasted eggplant dip recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
