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Roasted Eggplant Cilantro Dip

2 medium eggplants (peeled, cut into 1-inch cubes)

Soak in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.

2-3 cloves garlic (peeled)
1 TBSP olive oil

Add to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.

2-3 TBSP olive oil

Mix with eggplant and garlic in food processor (or with a fork) until smooth.

1 cup fresh cilantro (chopped)
juice of 2 lemons

Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

*Taken from Simply in Season.
9 Comments »
10/17/2012 @ 12:39 am
I have tried this recipe before too but I have never used lemon in it. Is it necessary
11/24/2012 @ 1:28 am
I have never tried this recipe before but I will surely give it a try as I love eggs a lot. I hope that this dish will be tasty.
11/26/2012 @ 3:12 am
I am a big foodie and so I will definately try out this recipe for sure. I am quite confident that it would relish it.
12/6/2012 @ 1:27 am
I am fond of eggs and the main ingredient of this dish is ofcourse eggs and so for sure I will make this dish.
1/15/2013 @ 11:46 pm
I like white beans and cilantro dip. This dip had a very strong cilantro taste, perfect for us cilantro lovers.
Rolex said,
1/16/2013 @ 8:04 pm
Your blog article is very intersting and fanstic,at the same time the blog theme is unique and perfect,great job.To your success.
abwe said,
3/11/2013 @ 12:11 am
I have tried this recipe once but without using olive oil. I used sunflower oil for cooking. Does change in oil matters?
3/28/2013 @ 4:08 am
I have made this recipe before but with some other ingredients. I will surely try with the above ingredients as well.
4/3/2013 @ 6:15 am
I will certainly follow the above steps inorder to make this recipe. Nice post shared.
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