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Ingredient
Roasted eggplant dip
Introduce
Chef :
FeliceRoasted eggplant dip
An easy and tasty dip that's great with bread, crackers, and grilled meats. Also an excellent way to get rid of eggplants if you have too many from your garden!
Ingredient
Food ration :
6 servingsCooking time :
30 mins
500-600 g
eggplants (2-3 medium or 4-6 small)
1/2
lemon, juiced
To taste
salt and pepper
1/4 tsp
smoked paprika powder (optional)
2 Tbsp
fresh chopped parsley
Cooking instructions
* Step 1
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.
* Step 2
Roast for 30 minutes or until eggplants are soft and squishy (skin will stay somewhat tough). Remove from oven and let cool.
* Step 3
Once cool enough to touch, cut each eggplant in half and scoop out the insides with a spoon.
* Step 4
Chop up the scooped out eggplant and put into a bowl. Add lemon juice. Add smoked paprika (optional), salt, and pepper to taste.
* Step 5
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.
* Step 6
Enjoy with bread, crackers, grilled meats, and more!
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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