{"id":823,"date":"2010-06-11T00:43:05","date_gmt":"2010-06-10T14:43:05","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=823"},"modified":"2021-02-08T22:21:38","modified_gmt":"2021-02-08T12:21:38","slug":"roasted-eggplant-dip","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/06\/11\/roasted-eggplant-dip\/","title":{"rendered":"Roasted Eggplant Dip"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Roasted Eggplant Dip<\/h1>\n

 <\/p>\n

 <\/p>\n

Ingredients <\/strong><\/span>(serves 6-8)<\/span><\/p>\n

1 large (700g) eggplant (aubergine)
\n<\/span><\/p>\n

2-3 garlic cloves, skin on<\/span><\/p>\n

2-3 tablespoons lemon juice<\/span><\/p>\n

2 tablespoons tahini (sesame seed paste)<\/span><\/p>\n

1 1\/2 tablespoons extra-virgin olive oil<\/span><\/p>\n

3 green onions, finely chopped<\/span><\/p>\n

1 tablespoon chopped flat leaf parsley, to garnish<\/span><\/p>\n

Generous pinch paprika, to serve (optional)<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Method<\/span><\/span><\/h4>\n
    \n
  • Preheat oven to 200\u00b0C. <\/span><\/li>\n
  • Place eggplant and garlic on baking tray lined with baking paper. <\/span><\/li>\n
  • Cook for 35 to 40 minutes or until eggplant is soft. Set aside to cool for 15 minutes. <\/span><\/li>\n
  • Cut eggplant in half lengthways. Using a metal spoon, scoop out flesh and coarsely mash or chop. <\/span><\/li>\n
  • Squeeze flesh from garlic into a small bowl. Add 2 tablespoons lemon juice, tahini, 1 tablespoon oil and salt and pepper. Mash with a fork until well combined. Stir into eggplant and add green onion. Taste and add extra lemon juice, if preferred. Cover and refrigerate until ready to serve. <\/span><\/li>\n
  • Spoon dip into a bowl. Sprinkle with parsley and paprika with a drizzle of remaining oil, to serve.<\/span><\/li>\n
  • Note: Cook the eggplants on the BBQ to add that extra smoky flavour.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Roasted Eggplant Dip     Ingredients (serves 6-8) 1 large (700g) eggplant (aubergine) 2-3 garlic cloves, skin on 2-3 tablespoons lemon juice 2 tablespoons tahini (sesame seed paste) 1 1\/2 tablespoons extra-virgin olive oil 3 green onions, finely chopped 1 tablespoon chopped flat leaf parsley, to garnish Generous pinch paprika, to serve (optional) \u00a0 Method […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,120,59],"tags":[155,141,4,133,143],"class_list":["post-823","post","type-post","status-publish","format-standard","hentry","category-radio-food-segments","category-dips","category-vegetables","tag-dips","tag-fruit","tag-radio","tag-recipes","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=823"}],"version-history":[{"count":4,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/823\/revisions"}],"predecessor-version":[{"id":1151,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/823\/revisions\/1151"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}