Roasted Eggplant Dip from Bahrain(Uukkous Al-Badinjan)
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 3 eggplants
- 4 garlic cloves, crushed
- 2 tablespoons olive oil
- 1⁄4 teaspoon cayenne
- 1 1⁄2 teaspoons sweet paprika
- 2 tablespoons lemon juice
- 1⁄4 cup fresh parsley, minced
- 1⁄2-1 teaspoon salt
Directions
- Using a fork, poke eggplants all over. Roast eggplants at 350*F for about 1 hour or until soft(or grill at 350*F for about an hour or until soft).
- Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender(or into a bowl and use your immersion blender).
- Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off