Ingredients with Measurements:
- 1 large eggplant
- 2 medium-sized tomatoes
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of paprika
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplant and tomatoes into 1-inch cubes and place them on a baking sheet.
3. Drizzle the olive oil over the eggplant and tomatoes and sprinkle with salt, black pepper, cumin, and paprika.
4. Roast the eggplant and tomatoes in the oven for 25-30 minutes or until they are tender and lightly browned.
5. Remove the baking sheet from the oven and let it cool for a few minutes.
6. Transfer the roasted eggplant and tomatoes to a food processor or blender and add minced garlic, lemon juice, and chopped fresh parsley.
7. Pulse the mixture until it is smooth and creamy.
8. Taste and adjust the seasoning if necessary.
9. Transfer the dip to a serving bowl and garnish with additional chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe makes about 2 cups of dip.
- Serving size: 1/4 cup
Nutritional information:
- Calories: 110
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Total carbohydrate: 7g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 2g
Substitutions for ingredients:
- You can substitute the parsley with cilantro or basil.
- If you don't have fresh tomatoes, you can use canned tomatoes instead.
Variations:
- You can add a pinch of red pepper flakes for some heat.
- You can add a tablespoon of tahini for a nutty flavor.
- You can add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Make sure to cut the eggplant and tomatoes into similar-sized pieces for even roasting.
- You can roast the eggplant and tomatoes ahead of time and store them in the fridge until ready to use.
- If you prefer a chunkier dip, pulse the mixture a few times instead of blending it until smooth.
Storage instructions:
- Store the dip in an airtight container in the fridge for up to 5 days.
Reheating instructions:
- You can reheat the dip in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the dip in a shallow bowl and drizzle some olive oil on top.
- Garnish the dip with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh parsley, cilantro, or basil
- A drizzle of olive oil
- A sprinkle of paprika
Pairings:
- Pita bread
- Crackers
- Vegetable sticks (carrots, cucumbers, bell peppers)
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
- Hummus
Troubleshooting advice:
- If the dip is too thick, add a tablespoon of water or olive oil to thin it out.
- If the dip is too thin, add more roasted eggplant or tomatoes.
Food safety advice:
- Make sure to wash the eggplant and tomatoes before cutting them.
- Store the dip in the fridge and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Roasted eggplant and tomato dip is a traditional Middle Eastern dish also known as baba ganoush.
Flavor profiles:
- The dip has a smoky and slightly sweet flavor from the roasted eggplant and tomatoes, with a hint of garlic and lemon.
Serving suggestions:
- Serve the dip as an appetizer or snack.
- You can also use it as a spread on sandwiches or wraps.
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