Roasted Eggplant and Garlic dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
two large eggplants, wholeraw garlic (equivalent to one large or two medium cloves)toasted sesame seeds (about 1/3 cup)a few squeezes of lemon juiceparsley (the more you use, the more it looks like gross baby food)sea salt to taste
how to . . . .
So I preheated the oven to 425*, and prepped my ingredients. I washed the eggplants and stabbed them several times (carefully of course) with a very thin-bladed knife. I made sure the garlic had no skins. I put the garlic in a small pan and stuck it on the top rack, and I put the eggplants, poked-side-up, directly on the bottom rack. I took the garlic pan out after about 25 or so minutes and set it aside, and turned the oven up to 450*, and left the eggplants cooking for 20 or so more minutes. I took them out and let them cool for about 5 minutes. I would recommend waiting longer, but I am too impatient! I cut off the stem part about an inch down, and peeled the skins off. I then cut the eggplants into chunks, about 1 1/2 inch cubes. I put them in the blender with the garlic, sesame seeds, and lemon juice. Blend! Pay attention, and use a lower setting, so you don't blend it too fine. Taste it, and add salt to your preference.
It's good when it's warm, but I definitely think it's best after chillin. The flavors mix and all that. Yummy with fresh veggies, or as a spread on a sandwich, or I would bet it goes well with Wasa crispbread.
this dish is . . . .
vegan!
low in fat and calories
not great for date night (hello garlic breath!)
kind of ugly (not gonna lie, looks like baby food)
easy to make
pretty inexpensive!
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIWINE84.
So I preheated the oven to 425*, and prepped my ingredients. I washed the eggplants and stabbed them several times (carefully of course) with a very thin-bladed knife. I made sure the garlic had no skins. I put the garlic in a small pan and stuck it on the top rack, and I put the eggplants, poked-side-up, directly on the bottom rack. I took the garlic pan out after about 25 or so minutes and set it aside, and turned the oven up to 450*, and left the eggplants cooking for 20 or so more minutes. I took them out and let them cool for about 5 minutes. I would recommend waiting longer, but I am too impatient! I cut off the stem part about an inch down, and peeled the skins off. I then cut the eggplants into chunks, about 1 1/2 inch cubes. I put them in the blender with the garlic, sesame seeds, and lemon juice. Blend! Pay attention, and use a lower setting, so you don't blend it too fine. Taste it, and add salt to your preference.
It's good when it's warm, but I definitely think it's best after chillin. The flavors mix and all that. Yummy with fresh veggies, or as a spread on a sandwich, or I would bet it goes well with Wasa crispbread.
this dish is . . . .
vegan!
low in fat and calories
not great for date night (hello garlic breath!)
kind of ugly (not gonna lie, looks like baby food)
easy to make
pretty inexpensive!
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIWINE84.
Nutritional Info Amount Per Serving
- Calories: 238.2
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 27.5 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 22.9 g
- Protein: 9.3 g
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