Roasted Eggplant Dip
Ingredients
-
2
medium
eggplants
-
4-5
tablespoons
extra virgin olive oil
-
4
cloves
garlic
-
3
medium
Roma tomatoes
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
½
teaspoon
salt
-
1
tablespoon
cilantro
-
1
teaspoon
fresh lemon juice
-
1
teaspoon
toasted sesame seeds
-
1
teaspoon
chopped Italian parsley
Instructions
- Preheat the oven to 400°F.
- Make small slits in the eggplants and insert garlic cloves into the slits, then place them on a baking tray.
- Bake the eggplants for 35 to 45 minutes, then let them cool and remove the skins.
- Slice the eggplant and chop it into small pieces or mash it with a fork.
- In a skillet, heat two tablespoons of olive oil and add chopped garlic, tomatoes, cumin, chili powder, salt, and cilantro.
- Cook the mixture until the tomatoes soften, about 5 to 8 minutes.
- Add the eggplant to the skillet and mix, cooking for an additional 2 minutes.
- Reduce heat and continue cooking for 6-8 minutes, mashing the eggplant to blend.
- Squeeze in lemon juice and stir to combine.
- Serve the dip in a bowl, garnished with olive oil, sesame seeds, and parsley.
Nutrition Facts (estimated)
Servings
8
Calories
105
Total fat
8g
Total carbohydrates
9g
Total protein
2g
Sodium
155mg
Cholesterol
0mg
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