Spicy Roasted Eggplant Dip

Dan Barto


This is my variation of caviar de aubergine or baba ganoush


☆☆☆☆☆ 0 votes

Everyone at the party
10 Min
1 Hr


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2 medium
3 medium
anaheim peppers
4 Tbsp
lemon juice, fresh
1 c
dried mint leaves
1/2 c
fresh cilantro
1 pinch
salt or more to taste
1 pinch
dried saffron
1 bunch
roasted garlic
2 tsp
chili powder hot red
8 Tbsp
olive oil, extra virgin

How to Make Spicy Roasted Eggplant Dip


  • 1Preheat oven to aobut 425 and roast eggplant and Anaheim peppers for about 45 minutes to an hour---turning frequently. Slit eggplant a few times with a knife or fork before roasting
  • 2In food processor place all other ingredients and blend until nice and smooth.
  • 3When eggplant is done let cool for about 10-15 minutes and then place in a collander in the sink and and spray with ice cold water for a minute or two. Let cool for another 5-10 minutes.
  • 4After the eggplant is thouroughly cooled, strip the skin and discard the skin. I save just a couple pieces of the skin for the blender though. Place all the remaining pulp in collander and press all the water out with a round small plate.
  • 5Place strained pulp in blender and blend with other ingredients. After well blended taste and salt or add more oil, lemon juice etc. Place in a tupperware with a lid and add some more olive oil and paprika to the top and refridgerate overnight. Serve with pita bread, chips or crackers.

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