Roasted Eggplant Recipes Dip

Preheat the oven to 400 degrees fahrenheit.

Roasted eggplant recipes dip.

When you re cutting eggplant you want to slice it crosswise to make circles about 1 2 inch thick. 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. 3 tablespoons good olive oil. How to cut eggplant.

Discard excess liquid and skins. Roasted eggplant dip a beautiful plate lemon juice ground cayenne garlic baby eggplant salt extra virgin olive oil and 2 more ackee eggplant dip amazing ackee. It s perfect for eggplant lovers those following the mediterranean diet or anyone who likes vegetable dips. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

Place the eggplants on a foil lined baking sheet and prick a few times with a fork. Is roasted eggplant dip suitable for me. Scoop out flesh and transfer to food processor. You ll find more dip recipe ideas at the bottom of this post.

Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining. 1 1 2 teaspoons kosher salt. On a large sheet pan combine eggplant garlic peppers and onion. Try to get them in even slices so they cook evenly.

Preheat oven to 425 f. 1 medium eggplant peeled. Let eggplant stand until cool enough to handle. 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.

1 red onion peeled. Whether you are feeding a vegan need some more vegetables in your life or just enjoy experimenting with new recipes this roasted eggplant dip is a delicious addition to your menu. Season with salt pepper and toss gently. This recipe for roasted eggplant dip is naturally gluten free and suitable for vegans.

It is also nut free dairy free and low carb. Place eggplant and garlic on prepared baking sheet. Enjoy plain with pita wedges or on a sandwich. Split the roasted eggplants drain excess liquid scrape out the flesh and add to the tahini mixture.

Cut eggplant lengthwise in half. Roast turning once or twice until eggplant is very soft skin is lightly charred and garlic is very soft about 45 minutes. 2 garlic cloves minced. Drizzle with 1 tbsp olive oil and thyme.