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Roasted Eggplant Cilantro Dip

Roasted Eggplant Cilantro Dip

2 Medium Eggplants (Peeled, Cut Into 1-Inch Cubes)
2-3 Cloves Garlic (Peeled)
1 TBSP. Olive Oil
2-3 TBSP. Olive Oil
1 Cup Fresh Cilantro (Chopped)
Juice Of 2 Lemons

Soak eggplants in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.

Add garlic and 1 TBSP olive oil to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.

Mix 2-3 TBSP olive oil with eggplant and garlic in food processor (or with a fork) until smooth.

Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

Source: Simply in Season

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