Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a sheet tray with a silicone mat or aluminum foil.
Step 2
Lay the
Eggplant (1)
out in a single layer on the tray and drizzle it generously with
Olive Oil (as needed)
. Sprinkle it well with
Salt (to taste)
and toss it all to coat.
Step 3
Roast the eggplant for 30 minutes to get it tender and deeply flavorful.
Step 4
While it roasts, prep the remaining ingredients and set up a food processor. When the eggplant is done, take it out to cool for 5 minutes.
Step 5
Add the eggplant,
Canned Black Beans (1 can)
,
Garlic (3 cloves)
, zest and juice of the
Lime (1)
,
Fresh Cilantro (5 g)
,
Smoked Paprika (1 g)
,
Dried Onions (as needed)
,
Ground Cumin (as needed)
,
Chili Powder (as needed)
, and
Olive Oil (5 mL)
into the food processor.
Step 6
Run it until it is a smooth, luscious dip. Transfer it to a pretty bowl and sprinkle additional cilantro on top.
Step 7
Serve with crackers, pita chips or veggies for a delicious, healthy snack!
