Spicy Greek Eggplant Dip.
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Alright, don't linger, let's course of action this spicy greek eggplant dip menu with 12 components which are absolutely easy to obtain, and we have to process them at the very least through 7 actions. You should commit a while on this, so the resulting food could be perfect.
Composition Spicy Greek Eggplant Dip:
- You need 2 for medium eggplants.
- Provide 1 red bell pepper.
- Require 2 tbsp of olive oil.
- You need 1 (28 oz) of can plum tomatoes, drained.
- Require 1 of small onion, diced.
- Require 1 clove for garlic, minced.
- You need 1 tsp of salt.
- Prepare 1 tbsp for maple syrup.
- You need 1/4 tsp of each: ground coriander, cumin, turmeric, cinnamon.
- Prepare 1 tsp of sriracha.
- You need 1 tbsp lemon juice (for serving).
- You need 2 tbsp for chopped basil (for serving).
Spicy Greek Eggplant Dip making process:
- Preheat oven to 350°F..
- Wash the eggplants and red bell pepper. Cut them into 1-inch cubes (discard the stem and seeds of the red bell pepper) and transfer to a large bowl. Add the oil and stir to coat..
- Line a large baking pan with parchment paper and spread the vegetables evenly..
- Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking..
- Transfer to the bowl of a food processor and add the tomatoes, diced onion, garlic, salt, maple syrup, sriracha, and spices. Process for 3-5 seconds until roughly pureed, you want to keep some texture. Taste and adjust salt and pepper if needed..
- Transfer to a serving bowl, and chill in the fridge for at least two hours before serving..
- Top with fresh chopped basil and a drizzle of lemon juice. Enjoy with crackers, raw carrots or sweet potato chips!.
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