Roasted Eggplant Dip with Onions
This roasted eggplant dip with onions combines rich, smoky flavor with warm Indian spices plus cool mint and cilantro for a delicious blend you have to try!
Servings: 12 servings
- 3-4 small eggplant (quartered lengthwise)
- 3 tablespoons olive oil (divided)
- 2 cups onion (coarsely chopped)
- 5 garlic cloves (unpeeled)
- 2 tablespoons fresh mint (minced)
- 2 tablespoons fresh cilantro (minced)
- ½ teaspoon garam masala
- Kosher salt and freshly ground pepper
Preheat the oven to 475°F.
In a large bowl, toss the eggplant with 2 tablespoons of olive oil, then place the pieces skin-side down on a baking sheet.
In the same bowl, toss the onion and unpeeled garlic cloves with the remaining tablespoon of olive oil, then add them to the baking sheet with the eggplant.
Place the vegetables in the oven and roast until browned and soft, about 30 minutes.
Remove the skin from the eggplant and discard. Peel the garlic.
Place the eggplant pulp, onions, and garlic in the food processor. Purée until almost smooth.
Transfer the mixture to a bowl and stir in the mint, cilantro, and garam masala. Season to taste with salt and pepper.
This recipe is for 12 servings of eggplant dip.
Leftovers can be stored covered in the refrigerator for up to a week.
Serving: 1serving | Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 0mg | Fiber: 2g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 3g