Roasted Eggplant and Shallot Dip Recipe

Roasted Eggplant and Shallot Dip Recipes

Ingredients :

1 large eggplant, ends trimmed and cut into quarters

3 large shallots, peeled and left whole

2 tbsp good-quality olive oil

4 tbsp plain low-fat yogurt

juice of 1/2 lemon

1/3 cup chopped fresh chives or trimmed and chopped scallions

salt and freshly ground black pepper

Sweet Hungarian paprika (optional)

1 lemon, cut into 8 wedges

4 rounds of pita bread, cut into eights

Method :

Preheat the oven to 400 degrees. Wrap the eggplant tightly in an aluminum foil pouch. Roast the eggplant for 30 minutes, then remove the pouch from the oven and add the shallots. Roast the vegetables until the eggplant is tender, another 20-30 minutes. Remove the pouch from the oven and let the vegetables cool slightly before opening it. While the eggplant is still just a bit warm, use your fingers or a small sharp knife to peel off the skin.

Place the peeled eggplant and the shallots, oil, yogurt, and lemon juice in a food processor and blend until almost smooth. Add the chives, salt and pepper and process until the chives are just blended in, 1-2 seconds. Transfer the dip to a medium-size serving bowl and taste for seasoning. Sprinkle with paprika if desired, and surround the dish with lemon wedges and pita bread. Serve cold or at room temperature.

Makes about 2 cups

This dip, made from roasted eggplant and shallots pureed with lemon juice, yogurt, and a little olive oil, is a low-fat version of the popular Middle Eastern dish baba ganoush. The earthly flavor of the roasted eggplant mixes well with the sweetness of roasted shallots. With the dip, serve wedges of warm pita bread, raw vegetables, and a marinated cucumber and mint salad.

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