Roasted Eggplant And Poblano Dip

1. 1

   Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.

2. 2

   Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).

3. 3

   Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.

4. 4

   Place charred peppers in a bowl covered with plastic wrap and allow to rest.

5. 5

   Remove the roasted garlic from the skins and set aside.

6. 6

   when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).

7. 7

   remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.

8. 8

   Put the flesh into a colander or sieve to allow some of the moisture to drain.

9. 9

   Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.