Roasted Eggplant and Poblano Dip

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
  • Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
  • Place charred peppers in a bowl covered with plastic wrap and allow to rest.
  • Remove the roasted garlic from the skins and set aside.
  • 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).
  • 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.
  • Put the flesh into a colander or sieve to allow some of the moisture to drain.
  • Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.
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