Roasted Eggplant Dip Recipe
Hummus style eggplant dip served with fried tortilla strips
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Ingredients
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Eggplant Dip
Fried Tortilla Strips
Method
Eggplant Dip
- 1
Prepare the Eggplants
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and place them cut side up on a baking sheet.
- 2
Roast the Eggplants
Drizzle the eggplants with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30-35 minutes, or until the flesh is soft and slightly charred.
- 3
- 4
Garnish
Transfer the dip to a serving bowl and drizzle with a bit more olive oil. Chop fresh parsley and sprinkle on top for garnish.
Fried Tortilla Strips
- 5
Prepare the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 6
Cut the Tortillas
While the oil is heating, stack the tortillas and cut them into strips (about 1 inch wide).
- 7
Fry the Tortilla Strips
Once the oil is hot, carefully add a handful of tortilla strips to the oil. Fry for 1-2 minutes, or until golden and crispy. Remove with a slotted spoon and place on a paper towel to drain excess oil.
- 8
Season the Strips
While the strips are still hot, sprinkle with salt to taste. Repeat the frying process with the remaining tortilla strips.