Momma Chef. Pesto-Eggplant Dip. In the same roasting pan, take the garlic cloves and place them in a small square of aluminum foil and drizzle a touch of olive oil on them. Superb vegetarian recipe that is a main dish you must try. make it again. My husband and I love to play this game where I hide eggplant … Perfect appetizer or snack. 6-8 pomegranate seeds (optional) - I'll try using them when I make this again! Yields Makes 2 cups; 6 to 8 appetizer servings. cumin - toasted and crushed cumin seeds are best!! Jump to Recipe Print Recipe. 1/2 cup loosely packed basil leaves, rinsed and patted dry. ... which makes this dip really creamy, as well as helps that flavor. Once upon a time I thought hummus and pita was the only known dip alternative to chips and salsa. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Move eggplant to a serving dish and slice it down the middle lengthwise, keeping the top intact. 4.46 from 33 votes. I often serve this eggplant recipe on a bed of pasta fro a gorgeous succulent meal. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry. Add eggplant and tomato and pulse until vegetables are coarsely chopped. Powered by the Parse.ly Publisher Platform (P3). Servings Makes 2 cups; 6 to 8 appetizer servings. Written by Guest. Remove eggplant from the oven and let it cool on the foil for 10 minutes. Brush both sides of each slice with olive oil. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. To make the dip, I start off by roasting some sliced eggplant with a head of garlic. Your email address will not be published. This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. But then John’s aunt Nadia took us to an authentic Persian restaurant in San Diego where I was introduced to the wonder that is Persian Eggplant dip, also known as kashke bademjan or borani. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. Garnish top of dip with feta cheese and serve with pita breads for dipping (see note above), or cover dip and chill for up to 1 day. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Preheat oven to 375 F. Prepare the eggplant by poking a few holes in each with a knife and placing them whole in a small roasting plan to just fit them. The result paired really well with the Salmon that I picked up at the fish market, but it left me wishing that I had made some more to have with carrots, pita or tortilla chips. 0/4. Stop the food pro and add in the cumin and more salt and pepper as needed. Print Pin Add to Collection Collections. Place in the oven and roast for around 45 minutes to an hour, or until the eggplant's skin is wrinkled and the insides are soft. Go to reviews. This stuff would also go awesome with other types of fish or even on a roast beef sandwich. It’s my absolute new favorite dip on the planet. This Roasted Eggplant and Pesto Dip is a very simple recipe that is delicious with an exquisite presentation. Your daily value may be higher or lower depending on your calorie needs. * Percent Daily Values are based on a 2,000 calorie diet. Give it a shot! Broil 6 inches from heat (one sheet at a time), turning slices with a wide spatula, until eggplant is browned on both sides and tomatoes are soft, about 10 minutes total per sheet.