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Roasted Eggplant and Garlic Dip

Sat, Sep 01, 2012, 05:18 PM
Roasted Eggplant and Garlic Dip


1.Brinjal 1 washed and stem removed
2.Garlic cloves 10-12
3.Green chillies to taste
4.Salt to taste
5.Olive oil for drizzling
6.Red onion 1/4 cup chopped finely
7.Coriander leaves chopped finely
8.Lemon juice to taste


1.Preheat the oven for 450 degress F
2.Place Eggplant on the chopping board where it does not roll and make 4 slit.
3.Gently open the slits and stuff whole Garlic cloves and chopped Green Chilies into the slits.
4. Place the Eggplant on a large piece of aluminum foil and lightly drizzle Olive Oil into the slits.
5.Sprinkle Salt over the Eggplant and tightly wrap it with the foil.
6.Place wrapped Eggplant in an oven and bake (uncovered) at 450F for 1 hour.
7.After baking, immediately remove Eggplant from foildirectly into the hot casserole dish.
8.Using a knife, make slashes in the Eggplant and mash it further with a potato masher.
9.Allow Eggplant to cool to room temperature.Once cooled, add chopped Onions, Cilantro, Salt and Lemon Juice. Mix well.Serve hot.
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Recipes With : Brinjal, Garlic,