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    You are in: Home / Recipes / Roasted Eggplant and Poblano Dip Recipe
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    Roasted Eggplant and Poblano Dip

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    CHRISSYG's Note:

    What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I

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    Units: US | Metric


    1. 1
      Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
    2. 2
      Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
    3. 3
      Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
    4. 4
      Place charred peppers in a bowl covered with plastic wrap and allow to rest.
    5. 5
      Remove the roasted garlic from the skins and set aside.
    6. 6
      when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
    7. 7
      remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
    8. 8
      Put the flesh into a colander or sieve to allow some of the moisture to drain.
    9. 9
      Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.

    Ratings & Reviews:


    Nutritional Facts for Roasted Eggplant and Poblano Dip

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.8
    Calories from Fat 137
    Total Fat 15.2 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 18.2 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 7.5 g
    Sugars 3.4 g
    Protein 4.6 g

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