Roasted Eggplant Dip

1 week ago 9

Democracy Dies successful Darkness

Brushing rootlike pieces with olive lipid and roasting them chopped sides down connected a parchment-lined baking expanse is simply a bully mode to caramelize them without having them instrumentality to the pan. The method works beautifully with the eggplant for this casual summertime dip, which is large connected its ain oregon arsenic portion of a Mediterranean mezze platter.

Harissa is simply a North African spice paste, disposable astatine an expanding fig of market stores arsenic good arsenic Mediterranean markets.

The dip tin beryllium refrigerated for up to 2 days successful beforehand and stored refrigerated successful an airtight container.

From FreshFarm Markets marketplace manager Nikki Caporale.

Ingredients

measuring cup

Servings: 12 Makes 3 cups

3 ample oregon 4 mean eggplants (3 1/2 to 4 pounds total; this tin beryllium a operation of purple, achromatic and variegated varities)
Extra-virgin olive oil
Kosher salt
Freshly crushed achromatic pepper
Juice of 1/2 lemon
Handful flat-leaf parsley leaves, chopped, positive much for garnish
1 tablespoonful homemade oregon store-bought harissa (see related look and headnote)

Nutritional Facts

Per 1/4-cup serving

Calories
80
Fat
5 g
Saturated Fat
1 g
Carbohydrates
8 g
Sodium
35 mg
Protein
1 g
Fiber
5 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From FreshFarm Markets marketplace manager Nikki Caporale.

Tested by David Hagedorn.

Published August 20, 2013

Updated March 14, 2026