Recipe for: Roasted Eggplant and Garlic Dip: A Refreshing Summer Spread with Irresistible Flavor. Easy Recipe!
Ingredients:
- 2 large eggplants
- 1 head of garlic
- 1/2 lemon
- 1/3 cup (75 g) mayonnaise
- 1/2 bunch dill, finely chopped
- 1/2 bunch parsley, finely chopped
- Salt
- Black pepper
- Olive oil
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Instructions:
- Pierce the eggplants in several places with a knife.
- Spread a sheet of aluminum foil and place the eggplants on it.
- Sprinkle with salt and olive oil.
- Wrap the eggplants in the foil and place them in a baking tray.
- Prepare the garlic: peel the outer skin and trim the bottom slightly.
- Spread another sheet of aluminum foil and place the garlic on it.
- Sprinkle with salt and olive oil.
- Wrap the garlic in the foil and place it in the baking tray next to the eggplants.
- Bake in a preheated oven at 392°F (200°C) without the fan, on the bottom rack of the oven, for 30 minutes (garlic) and 50 minutes (eggplant).
- Once cooled, peel the eggplants and chop them finely.
- Place them in a colander and drain well.
- In a large bowl, combine the drained eggplant, mayonnaise, lemon juice, dill, parsley, roasted garlic, salt, and black pepper to taste.
- Mash well with a fork to create a smooth mixture.
- Serve the spread with toasted slices of bread or bruschetta.
Enjoy!
Here are some additional tips:
- For a smokier flavor, roast the eggplants over an open flame.
- You can also add other vegetables to the dip, such as roasted peppers or zucchini.
- If you prefer a spicier dip, add a pinch of red pepper flakes.
- Serve the dip with fresh vegetables, such as cucumbers, carrots, or celery sticks.
I hope you enjoy this recipe!
Recipe for: Roasted Eggplant and Garlic Dip: A Refreshing Summer Spread with Irresistible Flavor. Easy Recipe!