Ingredients
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1
-
1
-
2
-
3
-
2
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
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
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Steps
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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. |
