Roasted Eggplant Dip
User Reviews
5
4 reviews
Excellent
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Course
Appetizer
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Cuisine
Mediterranean
Roasted Eggplant Dip
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This vegan roasted eggplant dip is easy to make and a fabulous appetizer or snack alongside your favorite veggies, crackers, or other dippables!
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Ingredients
- 1 eggplant large
- olive oil
- 1/2 teaspoon cumin ground
- 1/4 teaspoon smoked paprika
- lemon juice of half
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 4 basil torn (optional, large leaves
Instructions
- Pre-heat oven to 475F. Move the rack to the top third of the oven. Cover a baking sheet with tin foil for easy clean-up.
- Slice eggplant into quarters lengthwise. Cover each piece with a thin layer of olive oil (I just spread it on using my hands) and sprinkle a little salt on each slice. Bake for 35 minutes or until the eggplant is soft and browned.
- Once eggplant is cooked, let it cool for about 10 minutes.
- Chop the eggplant (skins too!) finely (you'll see it disintegrates into a dip texture) and add to a bowl. Stir in the cumin, smoked paprika, lemon juice, garlic, salt & pepper, and basil. Chill for an hour before serving. Serve with olive oil on top and pita, naan, crackers, and/or your favorite veggies.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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