Roasted Eggplant Dip
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 cups
Roasted Eggplant Dip combines garlic, shallots, green chile, lime and cilantro for a flavorful dip and sauce. Serve with tortilla chips or whole wheat flatbread!
- 1 Italian eggplant
- 7-8 garlic cloves peeled, stems removed
- 1 tablespoon extra virgin olive oil
- 4 ounces green chile
- 1 shallot peeled and cut into fourths
- 2 tablespoons lime juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro chopped and more for garnish
Preheat oven to 400 degrees. Line cooking sheet with aluminum foil.
Cut eggplant in half, set cut side up on baking sheet and baste with olive oil. Roast for 15 minutes.
Add garlic and shallot to roasting pan, continue to roast for 15 minutes, or until eggplant is soft and fully cooked.
Add all remaining ingredients into a large food processor. Blend until smooth.
Transfer to a serving bowl, top with additional cilantro if desired and serve with warm bread slices, whole wheat flatbreads or tortilla chips.
If you've tried this recipe, come back and let us know how it was!
Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Sodium: 244mg | Potassium: 304mg | Fiber: 4g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 10.6mg | Calcium: 20mg | Iron: 0.4mg