Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted eggplant dip. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
How To Make Baba Ganoush Lebanese Roasted Eggplant Dip Recipe. 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. Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes.
Roasted eggplant dip is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Roasted eggplant dip is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook roasted eggplant dip using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted eggplant dip:
- Take 500-600 g eggplants (2-3 medium or 4-6 small)
- Prepare 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
Another name for this keto roasted eggplant dip recipe is baba ganoush (or baba ghanouj), which is a traditional recipe of Arabic origins. Have a look at this baba ganoush recipe for even more inspiration. This creamy roasted eggplant dip is perfect for parties or healthy snacking. Not your favorite thing to ring in the New Year with?
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!
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 vegan roasted eggplant dip is easy to make and a fabulous healthy appetizer or snack alongside your favorite veggies, crackers, or other dippables! Roasted eggplant dip is one of the best things I have tasted in a while! How to make a roasted eggplant dip: The first step is to fire roast your eggplant and red pepper.
So that’s going to wrap it up for this special food roasted eggplant dip recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!
