Roasted Eggplant Dip
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil spray
- 1large eggplant, about 1½ pounds, halved crosswise
- 1jalapeno pepper, seeded, deveined and minced
- 1shallot, peeled and minced
- 1teaspoon fresh lemon juice
- 1teaspoon fresh lime juice
- 1¼teaspoons ground cumin seed
- â…›teaspoon ground cinnamon
- ½teaspoon coarse salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 1cup minced coriander leaves, for garnish
Nutritional analysis per serving (4 servings)
76 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 2 grams protein; 243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Spray a small baking sheet with vegetable oil. Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes. Set aside until cool and chop coarsely.
- Step 2
Combine remaining ingredients except coriander in a glass or ceramic bowl. Marinate for 30 minutes. Combine the mixture in a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Garnish with coriander. Serve with sesame pita chips (recipe below).
Private Notes
Comments
This dish was just "meh". The overriding flavor was jalapeno. I will not make this again.