Eggplant Salad Dip
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Recipe Summary Eggplant Salad Dip
Makes for a delicious app at a party or an easy weekday lunch, also delicious as a side dish with grilled meats, chicken, or falafels. We love it so much we eat it by the spoonful! Always a hit, everyone asks for the recipe. Keeps well in the fridge, just leave out a few minutes before eating. Double the recipe if you want leftovers! Serve with crostini, pita chips, crackers, even soft French bread or pita.Ingredients | Pancakeswap App Iphone1 large eggplantsalt and ground black pepper to taste4 tablespoons olive oil, divided⅓ cup chopped fresh parsley⅓ cup chopped fresh cilantro⅓ cup chopped fresh mint½ small red onion, minced2 cloves garlic, minced1 medium lemon, zested and juiced, divided1 tablespoon honey, or more to taste1 tablespoon red wine vinegarDirectionsPreheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.Info | Pancakeswap App Iphoneprep: 30 mins cook: 35 mins additional: 45 mins total: 1 hr 50 mins Servings: 4 Yield: 4 servings
TAG : Eggplant Salad DipFruits and Vegetables, Vegetables, Eggplant,
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