Description
A flavorful and creamy Roasted Eggplant Dip that is perfect for parties or as a delicious snack. The smoky charred eggplant blended with garlic, shallots, and lemon juice creates a dip that is both tangy and savory.
Ingredients
Scale
Eggplant:
- 1 large eggplant
Seasoning:
- 2 garlic cloves, pasted
- 2 tablespoon shallot, finely minced
- 2 tablespoon fresh parsley, minced
- 1 lemon, juiced and zested
- 3 tablespoons olive oil, plus extra for drizzling
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Fork the eggplant: Pierce the eggplant with a fork all over. Roast the eggplant directly over a flame until charred and softened. Alternatively, broil the eggplant.
- Peel and chop: Allow the eggplant to cool, then peel and roughly chop the flesh into a bowl.
- Mix ingredients: Add garlic, shallot, parsley, lemon juice, lemon zest, and olive oil to the eggplant. Season with salt and pepper.
- Chill and serve: Refrigerate the dip overnight for optimal flavor. Garnish with paprika before serving with pita, crostini, or crudite.
Notes
- For a creamier texture, blend the dip in a food processor.
- Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
