| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 large globe eggplants
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh mint
- 1 teaspoon chopped fresh oregano
- 2 tablespoons lemon juice
- 6 dried pequin chiles, crushed
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- Flatbread or crackers, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
- Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 181 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 402 mg |
Reviews
Not good sour taste
The dip came out fantastic! I didn’t have chiles so I added a roasted red bell pepper instead, which was delicious. As other reviews said, drain excess liquid from your veggies when they come out of the oven. I did this and the consistency was perfect.
Holy moly wow what a true Italian dish thank you Giada for super recipes on here we can make at home.. any Sicilian Dishes for us Southern fisherman from Marettimo
Before making this Dip- I read reviews, as usual. I decided to Prepare Eggplant as I have done in other recipes. I sliced the Eggplant (Lengthwise), layer on a paper toweled lining a cookie sheet. Sprinkle each slice with a little Kosher salt, allow to set for 30 min. or a little longer. You will notice that the salt has drawn moisture from the Eggplant. Dab up this with more paper towels. Cut off skin, ready to continue prepping. Hope this helps in that excess “watery”turnout.
Super easy and tasty.
I tried this recipe and it was very tasty. I did have one small problem. I made the dip, and after a few minutes, we noticed there was a lot of liquid at the bottom. I drained the liquid and we continued to enjoy. Was the liquid from the eggplant or the oil?
Delicious. Easy to make and tastes so fresh. I ate it on bell pepper pieces, rather than bread. It’s like babaganoush but not as creamy and more fresh tasting.