Roasted Eggplant Dip from Bahrain (Uukkous al-Badinjan)

Name: Roasted Eggplant Dip from Bahrain (Uukkous al-Badinjan)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Gulf States Coast
Ingredients: 3 eggplants; 4 garlic cloves; 2 tbsp olive oil; 0.25 tsp cayenne; 1.5 tsp sweet paprika; 2 tbsp lemon juice; 0.25 cup fresh parsley; 0.5 tsp salt

Aubergine and parsley grilled and spiced with cayenne and paprika for a Gulf dip. Serve with flatbread.

1 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Using a fork, poke eggplants all over. Roast eggplants at 350*F for about 1 hour or until soft(or grill at 350*F for about an hour or until soft).
60 min
2
Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender(or into a bowl and use your immersion blender).
3
Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.