Roasted Eggplant and Poblano Dip

May 17, 2023May 17, 20230 2

Roasted Eggplant and Poblano Dip perfect for a quick snack or party appetizer

by The Chefin Appetizer

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

135

Sugar

Fat

10g

Roasted Eggplant and Poblano Dip is a flavor-packed appetizer that combines the smoky taste of roasted eggplant with the mild heat of poblano peppers. The creamy dip is easy to make and can be prepared in advance for your next party or as a quick snack. It's perfect for a crowd and can be served with your favorite crispy chips or toasty pita bread. The smokiness of the eggplant pairs well with the tahini and lime juice, while the cumin adds warmth to the dip. The poblano peppers add a mild kick and beautiful color to the dish, making it a feast for both eyes and taste buds.

Instructions

1.	Preheat the oven to 375°F.
2.	Cut off the top of the garlic head and place it on a sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and wrap the aluminum foil tightly around the garlic head.
3.	Cut the eggplant in half lengthwise and score the flesh diagonally. Rub the flesh with 1 tablespoon of olive oil and salt. Place the eggplant on a baking sheet along with the wrapped garlic.
4.	Roast in the oven for 25-30 minutes or until the eggplant is tender.
5.	Remove the eggplant from the oven and let it cool. Once cooled, scoop the flesh into a processor.
6.	Remove the garlic from the aluminum foil and press the roasted cloves into the food processor with the eggplant.
7.	Add to the processor the lime juice, tahini paste, cumin, and salt.
8.	Pulse until smooth. Taste the dip and add additional salt, lime juice, or cumin to taste.
9.	Place the poblano peppers directly over a gas flame or under the broiler and blister the skins, turning as needed.
10.	Seal the poblanos in a plastic bag for several minutes, cool, and peel.
11.	Cut the poblanos in half, remove the seeds and slice into thin strips.
12.	Serve the dip with the poblano strips and your choice of chips or pita bread.

PROS

Roasted Eggplant and Poblano Dip is a flavorful and nutritious appetizer that will impress your guests without taking too much time or effort to prepare.
It’s vegan, gluten-free, and full of healthy ingredients like eggplant, garlic, and peppers.

CONS

Some people may not enjoy the smoky flavor of the roasted eggplant or the mild heat of the poblano peppers.
The dip should be enjoyed in moderation as it can be high in fat and calories if served with oily chips or bread.

HEALTH & BENEFITS

Roasted Eggplant and Poblano Dip is high in fiber, antioxidants, and vitamins. Eggplant is a good source of potassium and folate, and it has been linked to supporting digestive health and reducing inflammation. Garlic has antibacterial and antiviral properties and may lower cholesterol levels and boost the immune system. Poblano peppers are a good source of vitamin C and may aid in boosting the metabolism.

	1 large eggplant
	1 head garlic
	2 tablespoons tahini paste
	3 tablespoons olive oil
	2 poblano peppers
	2 teaspoons lime juice
	1/2 teaspoon cumin
	salt and pepper