roasted_eggplant_dip.html (6064B)
- <!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — roasted eggplant dip</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>roasted eggplant dip</h1><h2>4 servings — 50 minutes</h2><img src='../media/recipes/roasted_eggplant_dip.jpg'/><div class='col2'><p>A simple roasted eggplant dip recipe. Roasting the garlic is optional, but it gives the dip a deeper, more complex flavor, while diminishing the pungency of the garlic.</p><p>This recipe is ideal when served with flat bread or raw vegetables, it's also good if served with <a href='crackers.html'>crackers</a>. Optionally, you can add roasted green peppers and other vegetables to further augment the flavor and nutrition of the dip.</p><p><b>Add-ins: </b> Add 20 g (~1/2 cup) of chopped parsley and/or 2 diced tomatoes for extra texture and flavor. For a more complex (and sweet) taste, add 45 ml (~3 tbsp) of pomegranate molasses. You can also use grape molasses.</p><p><b>Garlic: </b> The garlic doesn't need to be roasted, you can use it fresh. If you do this, you will have to use ~4-5 cloves instead of the whole head. Use a mortar and pestle to crush the peeled garlic into a paste before adding it to the rest of the ingredients.</p></div><dl class='ingredients'><h3>roasted garlic</h3><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>1, whole head</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>5 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>240 °C (460 °F)</u>.</li><li>Remove outer leaves of whole garlic head, keep the inner skins on and don't pick the cloves apart. Slice off the tip of each garlic clove, so that some flesh is exposed, and rub the tops and sides with some <a href='olive_oil.html'>vegetable oil</a>.</li><li>Wrap garlic head in tin foil. Keep aside.</li></ul><dl class='ingredients'><h3>eggplant dip</h3><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b></a><u>2 large</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>30 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>45 ml</u></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a><u>2.5 g, ground</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>1.25 g</u></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With a fork or knife, poke some holes in <i>2</i> large <a href='eggplant.html'>eggplants</a>, and lay them over a baking tray along with the garlic head in tin foil. Roast garlic head for <u>45 minutes</u>, eggplant may require an additional <u>10 minutes</u> (depending on your oven).</li><li>Allow the eggplant and the garlic to cool.</li><li>Remove the flesh from the skins of both the roasted garlic cloves and eggplants. Transfer them to a food processor. Add <i>30 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> (or juice of 1 fresh lemon) and <i>2.5 g (1/2 tsp)</i> of <a href='cumin_seeds.html'>ground cumin seeds</a> and process into a smooth puree.</li><li>Season with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <a href='black_pepper.html'>black pepper</a> and some <a href='smoked_paprika.html'>smoked paprika</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>