Name: Eggplant Salad Dip
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Eggplant - 1 large; Salt and ground black pepper to taste - 1 large; Olive oil, divided - 4 tablespoons; Chopped fresh parsley - ⅓ cup; Chopped fresh cilantro - ⅓ cup; Chopped fresh mint - ⅓ cup; Red onion, minced - ½ small; Garlic, minced - 2 cloves; Lemon, zested and juiced, divided - 1 medium; Honey, or more to taste - 1 tablespoon; Red wine vinegar - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Salad Dip

1. Eggplant - 1 large

2. Salt and ground black pepper to taste - 1 large

3. Olive oil, divided - 4 tablespoons

4. Chopped fresh parsley - ⅓ cup

5. Chopped fresh cilantro - ⅓ cup

6. Chopped fresh mint - ⅓ cup

7. Red onion, minced - ½ small

8. Garlic, minced - 2 cloves

9. Lemon, zested and juiced, divided - 1 medium

10. Honey, or more to taste - 1 tablespoon

11. Red wine vinegar - 1 tablespoon

How to cook deliciously - Eggplant Salad Dip

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2. Stage

Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.

3. Stage

Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.

4. Stage

Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.

5. Stage

Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.