Garlicky Eggplant Dip

The surprising combo of chocolate and eggplant come together in a mild, earthy dip, similar to baba ghanoush. Serve leftovers on chicken sandwiches or with grilled vegetables.

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2 users rated this recipe an average rating of 5.0
Makes:
12 servings
Serving Size:
1/4 cup
Yields:
3 cups sauce
Prep:
20 mins
Roast:
45 mins 350°
Chill:
4 hrs to 24 hrs
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Garlicky Eggplant Dip

Ingredients
2
12 pints eggplants
3
cloves garlic
1
teaspoon salt
1/2
ounce milk chocolate, melted
1
tablespoon olive oil
1
tablespoon lemon juice
1/4
cup walnuts, chopped
1
tablespoon chopped fresh cilantro
1/2
teaspoon paprika
 
Chopped walnuts (optional)
 
Olive oil
 
Pita bread rounds

Directions

  1. Preheat oven to 350 degrees F. Wash eggplants and randomly poke holes with a fork. Place on a parchment-lined baking sheet. Roast, about 45 minutes, until eggplants are thoroughly cooked and collapsed; cool.
  2. Meanwhile, with mortar and pestle, mash garlic and salt to make a paste.
  3. Peel skin from eggplant. Chop flesh in medium-size chunks. In a food processor, combine eggplant, melted chocolate, cocoa powder, and garlic paste. Process until nearly smooth. Then mix in the olive oil, lemon juice, chopped walnut, cilantro, and paprika. Cover and chill.
  4. To serve, bring dip to room temperature. Top with additional walnuts and drizzle with additional olive oil. Pass pita bread. Refrigerate, covered, up to 5 days.

Nutrition Facts

(Garlicky Eggplant Dip)
    Per serving:
  • 56 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 196 mg sodium,
  • 4 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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