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Roasted Eggplant Dip

italiantazman's picture
Ingredients
  Eggplant 1
  Zucchini 2
  Onion 1⁄2 (Chopped)
  Garlic 1 Clove (5 gm)
  Paprika 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Tomato 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY:
1. Preheat oven to 450 degrees Fahrenheit.
2. Cover a cookie tray with aluminum foil.

MAKING:
3. Pour some olive oil oven the aluminum foil on the cookie tray.
4. Add 1 peeled and diced eggplant, 1 peeled and cubed zucchini, ½ chopped onion, 1 clove of garlic and a dash of olive oil.
5. Place in oven for 45 minutes.
6. In a blender, add 1/3 cup chicken broth, 1 tomato, ½ teaspoon paprika, ½ teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon olive oil and the roasted vegetables and blend.
7. Add more chicken stock if the mixture is not dry enough.

SERVING:
8. Pour the dip into a bowl and serve with chips, nachos or pita bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Taste: 
Savory
Method: 
Blending
Dish: 
Dip
Ingredient: 
Eggplant
Restriction: 
Low Cholesterol
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Roberto shows a quick and delicious eggplant dip which has a lovely roasted flavor to it. Best served with nachos this dip is perfect when friends come over or as a snack for kids. Watch and make some tonight.

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