Roasted Eggplant Recipes Dip

It s perfect for eggplant lovers those following the mediterranean diet or anyone who likes vegetable dips.

Roasted eggplant recipes dip.

You ll find more dip recipe ideas at the bottom of this post. Scoop out flesh and transfer to food processor. Enjoy plain with pita wedges or on a sandwich. 1 1 2 teaspoons kosher salt.

This recipe for roasted eggplant dip is naturally gluten free and suitable for vegans. 2 garlic cloves minced. 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. Place eggplant and garlic on prepared baking sheet.

Let eggplant stand until cool enough to handle. 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. Drizzle with 1 tbsp olive oil and thyme. Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining.

Try to get them in even slices so they cook evenly. 1 medium eggplant peeled. How to cut eggplant. Discard excess liquid and skins.

Cut eggplant lengthwise in half. Place the eggplants on a foil lined baking sheet and prick a few times with a fork. Preheat the oven to 400 degrees fahrenheit. It is also nut free dairy free and low carb.

When you re cutting eggplant you want to slice it crosswise to make circles about 1 2 inch thick. On a large sheet pan combine eggplant garlic peppers and onion. 2 red bell peppers seeded. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

Preheat oven to 425 f. This easy healthy roasted eggplant dip is full of roasted vegetables and fresh herbs nothing bad here. Is roasted eggplant dip suitable for me. 1 red onion peeled.

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. Roast in the pre heated oven for 50 to 60 minutes turning every 15 minutes until charred and soft. 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.