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Roasted Eggplant & Garlic Dip

Roasted Eggplant & Garlic Dip
Recipe type: Appetiser
Cuisine: Indian
Since Roasted Eggplant and Garlic Dip is on our menu today, and not having inherited my father’s green thumb, Anuja and I turn to our local farmer’s market in search of just the perfect Italian eggplant. Since eggplants do not have a very good shelf life, we like to buy them no more than a day or two before we need to use them. We are in luck as we see a giant pile of eggplants in all shapes and sizes.
  • Italian Eggplant – 1, washed and stem removed
  • Garlic – 10 to 12 large cloves
  • Green Chilies – to taste, finely chopped
  • Salt – to taste
  • Olive Oil – for drizzling
  • Red Onion – ¼ cup, chopped finely
  • Cilantro – ¼ cup, chopped finely
  • Lemon/Lime Juice – to taste
  1. Place Eggplant on the chopping board where it does not roll and make 4 slits long ways over the top of the eggplant (approx ½ inch apart).
  2. Gently pry open the slits and stuff whole Garlic cloves and chopped Green Chilies into the slits.
  3. Place the Eggplant on a large piece of aluminum foil and lightly drizzle Olive Oil into the slits.
  4. Sprinkle Salt over the Eggplant and tightly wrap it with the foil.
  5. Place wrapped Eggplant in an oven proof casserole dish and bake (uncovered) at 450F for 1 hour.
  6. After baking, immediately remove Eggplant from foil, directly into the hot casserole dish. Take care as Eggplant juices will sizzle in the hot dish.
  7. Using a knife, make slashes in the Eggplant and mash it further with a potato masher.
  8. Allow Eggplant to cool to room temperature.
  9. Once cooled, add chopped Onions, Cilantro, Salt and Lemon Juice. Mix well.
  10. Serve at room temperature or chilled with crackers or pita chips.
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