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Roasted Eggplant and Garlic Dip
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ELLICSR Kitchen
Roasted Eggplant and Garlic Dip
Page Content
Skill Level
Easy
Preparation Time
15 minutes
Total Time
30 minute
Servings
4
Cost Per Serving
$1.63
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Ingredients
Recipe Ingredients
1 medium
Eggplant, large rough chop
1 large
Red Onion, large rough chop
1 head
Garlic
1/4 cup
Fresh Mint
2 tbsp
Balsamic Vinegar
1 tsp
Cumin Seed
2 tbsp
Olive Oil
To Taste
Sea Salt & Black Pepper (optional)
Directions
Cooking Directions
Preheat the oven to 375 F.
Add the eggplant, red onion and head of garlic on a roasting tray lined with parchment. Toss with balsamic vinegar, olive oil and cumin
Roast for about 30 minutes, or until the vegetables are soft and caramelized
Remove the skins of the garlic and push out the soft cloves. Add those with the other roasted vegetables in a food processor and lightly pulse. Or you can roughly chop everything by hand and have a slightly chunkier texture.
Add everything to a bowl and stir in the fresh mint and a little extra olive oil. Season to taste. Serve with toasted pita or vegetables
Nutrition
Image Two
Nutrition Facts