0 0
Roasted Eggplant And Poblano Dip

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 large eggplant
1 head garlic
2 tablespoons tahini paste
3 tablespoons olive oil
2 poblano peppers
2 teaspoons lime juice
1/2 teaspoon cumin
salt and pepper

Nutritional information

214.9
Calories
137 g
Calories From Fat
15.2 g
Total Fat
2.1 g
Saturated Fat
0 mg
Cholesterol
18.3 mg
Sodium
19.1 g
Carbs
7.5 g
Dietary Fiber
3.5 g
Sugars
4.7 g
Protein
180g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Roasted Eggplant And Poblano Dip

Features:
    Cuisine:

    What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roasted Eggplant and Poblano Dip, What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I, What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 400 Degrees Farenheit, Remove One Clove of Garlic from the Head and Place the Rest of the Head on a Cookie Sheet With the Eggplant.

    2
    Done

    Roast Eggplant and Garlic Until Both Are Soft, Garlic Will Take About 15 Minutes Eggplant About 25 (estimate).

    3
    Done

    Meanwhile, Char the Outside of the Poblano Peppers Either Over Gas Flame of Your Stove, on the Grill, or Under the Broiler.

    4
    Done

    Place Charred Peppers in a Bowl Covered With Plastic Wrap and Allow to Rest.

    5
    Done

    Remove the Roasted Garlic from the Skins and Set Aside.

    6
    Done

    When Cool Enough to Handle, Remove Skin and Seeds from the Roasted Poblanos (please Don't Rinse Them Under Water, If There's a Few Seeds or Pieces of Skin, It's Fine).

    7
    Done

    Remove Eggplant from Oven and Split Open. I Find the Easiest Way to Get the Flesh Out Is to Break It in Half Turn the Cut Side Onto the Cookie Sheet and Peel Back the Skin.

    8
    Done

    Put the Flesh Into a Colander or Sieve to Allow Some of the Moisture to Drain.

    9
    Done

    Place All of the Ingredients in a Food Processor and Blend to Smooth. Check Taste and Adjust Salt/Pepper/Lime Juice to Your Liking.

    Avatar Of Brisa Hensley

    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Grilled Margarita Chicken Breasts
    previous
    Grilled Margarita Chicken Breasts
    Erichs Emerald Dip
    next
    Erichs Emerald Dip
    Grilled Margarita Chicken Breasts
    previous
    Grilled Margarita Chicken Breasts
    Erichs Emerald Dip
    next
    Erichs Emerald Dip

    Add Your Comment

    17 + 15 =