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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef AndyPandy's Note:

    This is my version of what many call "baba ganoush." I learned the Persian version some years back (called 'kashke badamjun') and have played with it over time and adapted it to my tastes. Hopefully you'll do the same.

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    Units: US | Metric


    1. 1
      Preheat oven to 450°F
    2. 2
      In a saute pan, start onions on a low flame in a little olive oil and salt and pepper. You want them to caramelize nicely without burning.
    3. 3
      Place eggplant slices in large bowl and drizzle liberally with olive oil, season with salt and pepper and give a good toss (trick: works well in clean plastic bag, such as [gasp] a trash bag. Just pull out the slices for roasting and toss the bag.).
    4. 4
      Place seasoned eggplant on baking sheets in single layer and roast until tender, about 15 minutes.
    5. 5
      When onions are near done add the garlic.
    6. 6
      In food processor, add all of the ingredients and pulse a couple times.
    7. 7
      Taste to adjust seasoning, then pulse to desired consistency (I like it a little chunky so I know I'm eating eggplant). You may adjust consistency by drizzling in olive oil while pulsing.
    8. 8
      Very good with crusty bread or pita or crackers or to stuff roasted tomatoes. Enjoy.

    Ratings & Reviews:


    Nutritional Facts for Roasted Eggplant Dip

    Serving Size: 1 (128 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 51.0
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.3 g
    Cholesterol 1.9 mg
    Sodium 11.0 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 4.4 g
    Sugars 4.5 g
    Protein 2.0 g

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