Roasted Eggplant and Poblano Dip

Time

Prep 15 min · Cook 25 min · 40 min total

Difficulty

easy

1. 1

   Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.

2. 2

   Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).

   15 min
3. 3

   Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.

4. 4

   Place charred peppers in a bowl covered with plastic wrap and allow to rest. Remove the roasted garlic from the skins and set aside.

5. 5

   When cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).

6. 6

   Remove eggplant from oven and split open. Put the flesh into a colander or sieve to allow some of the moisture to drain.

7. 7

   Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.