Roasted Eggplant, Onion And Garlic Dip Or Spread Recipe

Name: Roasted Eggplant, Onion And Garlic Dip Or Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant; 1 onion; 3 cloves garlic (increase or decrease to taste); 1 tablespoon extra virgin olive oil; 2 teaspoons balsamic vinegar; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon grated parmesan cheese; salt; black pepper, coarsely ground; 1/4 cup cilantro, loosely packed roughly chopped

Servings: persons

1 small eggplant
1 onion
3 cloves garlic (increase or decrease to taste)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated parmesan cheese
salt
black pepper, coarsely ground
1/4 cup cilantro, loosely packed roughly chopped

1
Preheat oven to 400 degrees F.
2
Rub eggplant and onion with olive oil and place on a baking sheet.
3
Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
4
Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
5
Remove from oven and cool until able to handle.
6
Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
7
Cut the onion into quarters or large chunks and add to the food processor.
8
Add vinegar, lemon juice, parmesan, salt and pepper.
9
Pulse until it is of a dip or spread consistency.
10
Add cilantro and briefly pulse.
11
Taste and adjust the seasonings.
12
Refrigerate until ready to eat.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small eggplant, 1 onion, 3 cloves garlic (increase or decrease to taste), 1 tablespoon extra virgin olive oil, and more.

Yes, Roasted Eggplant, Onion And Garlic Dip Or Spread falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant, Onion And Garlic Dip Or Spread

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