Roasted Eggplant Dip
Ingredients:
- 4 eggplants
- 5 tbsp. olive oil
- 1 lemon, zested
- 1/2 lemon, juiced
- 1/2 cup pomegranate seeds
- 2 tbsp. fresh chopped parsley
- salt and pepper to taste
Pierce the eggplant all over with a sharp knife (to keep the eggplant from exploding in the oven). Place the eggplants on a tinfoil lined baking sheet and place under the broiler for 1 hours, turning every 20 minutes.
Remove from the oven and allow to cool before handling. Once the eggplant has cooled, split the eggplants open and scoop out the flesh, Discard the skins. Place the flesh into a fine mesh sieve and allow to drain at room temperature for an hour (or in the fridge overnight).
Mix the drained eggplant with the olive oil, lemon zest, juice, parsley, pomegranate, salt, and pepper. Place into the fridge to marinate until ready to serve. Allow to sit at room temperature for 1 hour before serving.
Mix the drained eggplant with the olive oil, lemon zest, juice, parsley, pomegranate, salt, and pepper. Place into the fridge to marinate until ready to serve. Allow to sit at room temperature for 1 hour before serving.
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