Welcome to our kitchen, where we’re exploring the rich and robust flavors of Roast Eggplant and Garlic Dip. This delectable dip features roasted eggplants, aromatic garlic, zesty lemon, and a touch of grilled red pepper, all brought together with the goodness of olive oil.
Ingredients:
2 Eggplants
1 Clove Garlic, chopped
1 Fresh Lemon
60g Olive Oil
30g Grilled Red Pepper, diced
1/4 Bunch Parsley, chopped
Flake Salt
Method:
1. Preheat the oven to 200°C.
2. Place the eggplants into the hot oven and roast them until they become super soft.
3. While the eggplants are roasting, mix the chopped garlic, olive oil, lemon juice, and zest together to create a zesty dressing.
4.Once the eggplants are soft, remove them from the oven and let them cool for 10 minutes.
5. Peel the eggplants and place them into a serving bowl.
6. Drizzle the zesty dressing over the eggplants.
7. Garnish the dip with diced grilled red pepper and chopped parsley.
Pro Tip: You can also grill the eggplants on the BBQ for a smoky twist.
This Roast Eggplant and Garlic Dip is a delightful addition to any appetizer spread. If you enjoyed this recipe, please remember to like, share, and subscribe for more culinary creations from our kitchen.
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Hi everyone today’s recipe request is eggplants we’re going to create a super simple baked eggplant dip that only requires a few ingredients and doesn’t take too long to prep before we get stuck into anything let’s get your oven nice and hot 200° C we’re just going to
Put a couple little holes in them use the back of the knife it’s a little bit Easier the next we’re going to make a little dressing for it with fresh lemon juice and zest raw garlic to get started really good tip squash the lemon ho before you juice it it gets everything broken inside it’ll be nice and juicy once we cut it open now we want to put
The zest in first about half a lemon there we go now for the juice I cut the cheeks off and squeeze it in now for this garlic we want it chopped reasonably fine so we’re going to run the knife through it a couple of times and then in the lemon
Juice little bit of salt and olive oil dressing’s made time to chop the parsley and the last thing we’re going to prep for this is roasted red peppers now you can do this yourself or you can get some really good marinade ones from your local fruit and bed shop just for
The red peppers we’re going to do a little dice The egg pants are cooked let’s have a look while it’s still a little bit warm but not too hot we’re going to peel it so we just take the top off it should be nice and soft and then we’ll just slowly peel the outside off like That now we want to garnish this while it’s still hot so it gets a chance to suck up all the flavor from the garlic and the olive oil so we’re going to pop it into the balll straight Away then dress with a garlic lemon and olive oil be really really generous with this good amount of salt pepper then the fresh Herbs and roasted red Peppers super simple roasted egg plant dip hi everyone thanks for watching for this recipe more click the link and remember shop at your local frood and Ved shop it’s a better choice