| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 45 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 45 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 small eggplant
- 1 onion
- 2 cloves garlic, unpeeled
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon grated Parmesan
- Salt and coarsely ground black pepper
- 1/4 cup loosely packed cilantro, roughly chopped
Instructions
- Preheat oven to 400 degrees F.
- Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
- Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 42 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 173 mg |
| Serving Size | 1 of 8 servings |
| Calories | 42 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 173 mg |
Reviews
This was a pretty good easy little dip. The taste was definitely enhanced with pita chips. My only complaint is that the olive oil and veggies burned at 400 degrees and emitted a lot of smoke in my house. The final dip was good, next time I think I’ll use a different type of oil in the oven.
This dip was just amazing. The prep work took no time at all once the veggies were roasted in the oven. This dip also freezes very well.