Eggplant Salad Dip

Eggplant Salad Dip

Fresh parsley, cilantro, and mint blended with a honey-lemon dressing add incredible flavor to this eggplant salad dip which is perfect to serve as an appetizer or a side dish.

Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
191 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
Step 3
Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
Step 4
Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
Step 5
Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.

Ingredients

  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil, divided
  • 1 large eggplant
  • 1 tablespoon honey, or more to taste
  • 1 medium lemon, zested and juiced, divided
  • 0.33333334326744 cup chopped fresh cilantro
  • 0.33333334326744 cup chopped fresh parsley
  • 0.33333334326744 cup chopped fresh mint
  • 0.5 small red onion, minced

Categories

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