One of the pleasures of a well-used kitchen is discovering another recipe worth keeping, and Roasted Eggplant Dip is just that. This is a satisfying dish to keep in mind whenever dinner deserves a little more attention. I hope you enjoy both the making and the sharing of it.
Ingredients
- 1 large eggplant
- 1 large tomato
- 1 Anaheim chili
- 1 medium onion (cut in half)
- 2 cloves of garlic (minced)
Instructions
- With simple ingredients you can make this delicious dip, much lighter than baba ganoush/mutabal and the perfect addition to your next barbecue or as an appetizer, just grab yourself a sharp knife 🔪 and be careful!!
- Preheat oven to 425 F. Bake.
- Line any baking tray with foil, place the vegetables on the tray making sure to make a 1 inch slit in 1 eggplant.
- Bake on the bottom rack for 50 minutes or until the vegetables are tender make sure to turn the vegetables upside down half way through.
- (Notice vegetables will roast at different speeds the first one to finish will be the chili remove immediately).
- Let the vegetables cool, peel the skin off and chop very fine.
- Add 2 cloves of minced garlic, salt and pomegranate molasses stir well.
- Plate with a generous drizzle of good olive oil and serve with pita chips or pita bread.
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