Online Round 2 Recipe Web - Eggplant Dip
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 small
Garlic (head)1 tsp
Canola Oil1 tsp
Ground Cumin1 tbsp
Lemon Juice3 tbsps
Olive Oil1 tsp
PaprikaDirections:
1
Preheat the oven to 400 degrees F
2
Slice off the pointed top of the garlic and put it on a square of aluminum foil, cut side up
3
Drizzle with the canola oil and season with salt and pepper
4
Wrap it up, put it on a baking sheet, and bake until the garlic is soft, about 45 minutes
5
Unwrap and let cool for about 20 minutes
6
Into the bowl of a food processor, squeeze in the roasted garlic
7
Add the reserved eggplant, parsley, cumin, and lemon juice and pulse to combine
8
With the processor running, drizzle in the olive oil
9
Taste and adjust the seasoning with salt and pepper
10
Scoop the dip into a bowl, sprinkle with paprika, and serve with the toasted pita