Peruvian Eggplant Dip
Peru's wonderfully flavorful version of Baba Ganoush. The twist is to add onions and turmeric for a delicate taste and inviting color.
Servings: 6 servings
Calories: 79kcal
Ingredients
Ingredients
- 1 eggplant halved lengthwise
- 1 red onion quartered
- 1 red bell pepper halved and cored
- 2 tbsp olive oil divided
- 2 garlic cloves smashed
- 1 tsp mustard seeds
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 1/8 tsp hot red chili flakes
- 3/4 tsp salt
- 1 1/2 tsp white wine vinegar
Instructions
Instructions
- PREHEAT oven to 400F. Line a baking sheet with parchment. Brush eggplant, onion and pepper with 2 tsp oil and arrange cut-side down on sheet. Bake until soft, about 40 min. Let cool 15 min. Scoop flesh from eggplant into a fine sieve set over a bowl, pressing to remove liquid. Peel and discard skin from pepper. Transfer eggplant, pepper and onion to a food processor.
- HEAT remaining 4 tsp oil in a small frying pan over medium. Add garlic and cook 1 min. Add mustard seeds and stir, 1 min. Add paprika, turmeric and pepper flakes, stirring 30 sec.
- ADD spice mixture and salt to food processor. Whirl until almost smooth. Season with fresh pepper.
- REFRIGERATE 30 min. Stir in vinegar and scoop into a serving bowl. Serve with crispbread.
Nutrition
Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 258mg | Fiber: 3g | Sugar: 4g | Vitamin A: 734IU | Vitamin C: 29mg | Calcium: 17mg | Iron: 1mg