roasted-eggplant-dip

Roasted Eggplant Dip

Indulge in the simplicity of this Roasted Eggplant Dip, brimming with the flavors of roasted vegetables and fragrant herbs. This wholesome dip is perfect for savoring with pita wedges, as a delightful sandwich spread, or as a delightful addition to a mezze platter. It’s all here, ready to elevate your next gathering or serve as a delectable appetizer for tonight’s dinner.

Roasting eggplant is a breeze. Simply start by giving it a good wash, then puncture it all over with a fork. Place the prepared eggplant on a baking sheet and roast it at 400 degrees Fahrenheit until it becomes wonderfully tender, and you can effortlessly insert a fork into it. Once done, allow it to cool for a bit.

Next, take a knife and gently slice through the eggplant, then scoop out the luscious roasted pulp. This roasted eggplant goodness goes straight into your blender, where it joins forces with other delectable ingredients to create a visually stunning dip. For the full details, please refer to the instructions below. Enjoy the delicious results!

Ingredients:

  • Pulp of one roasted eggplant
  • 1-2 cloves of garlic
  • 1/2 lemon juiced and lemon zest
  • 2 tbsp of thick yogurt
  • 1/4 cup olive oil
  • Fresh mint
  • Salt and black pepper
  • Toasted walnuts

Instructions:

  1. Pulse all ingredients in a blender except walnuts.
  2. Plate and drizzle more olive oil, add lemon zest, and toasted walnuts.
  3. Serve with homemade pita chips simply by cutting store bought pitta on triangle shape, and bake on 350 degree.