Description
A creamy and smoky Spanish roasted garlic eggplant dip perfect as an appetizer.
Ingredients
- 1 large eggplant
- 1 head of garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the eggplant in half and place it on a baking sheet.
- Drizzle the eggplant with olive oil and season with salt and pepper.
- Wrap the head of garlic in aluminum foil and place it on the baking sheet with the eggplant.
- Roast in the oven for 30-40 minutes until the eggplant is tender and the garlic is soft.
- Allow the eggplant and garlic to cool slightly.
- Scoop out the eggplant flesh and squeeze the roasted garlic cloves out of their skins.
- In a food processor, combine the eggplant, garlic, lemon juice, and additional olive oil if needed.
- Blend until smooth and creamy.
- Adjust seasoning with more salt, pepper, or lemon juice as desired.
- Serve with bread or crackers.
Notes
- For a smokier flavor, grill the eggplant instead of roasting.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg