Giada Roasted Eggplant Dip at Bennie Keim blog

Giada Roasted Eggplant Dip. Inspired by my favorite mediterranean dishes and flavors, this silky smooth roasted eggplant and pepper dip comes together easily with just a sharp knife. Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely. Preheat the oven to 450 degrees f and place an oven rack in the middle. A medley of cucumber, roasted eggplant, cannellini beans and seasoning makes this healthy dip great for a snack, appetizer or party morsel. Cut each eggplant open lengthwise and scrape out the flesh with a large spoon, discard the skin. Preheat the oven to 400 degrees f. Preheat the oven to 425 degrees f.

Loaded Roasted Eggplant Dip Eggplant dip, Roasted eggplant dip, Babaganoush recipe
from www.pinterest.com

A medley of cucumber, roasted eggplant, cannellini beans and seasoning makes this healthy dip great for a snack, appetizer or party morsel. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely. Cut each eggplant open lengthwise and scrape out the flesh with a large spoon, discard the skin. Preheat the oven to 400 degrees f. Preheat the oven to 425 degrees f. Inspired by my favorite mediterranean dishes and flavors, this silky smooth roasted eggplant and pepper dip comes together easily with just a sharp knife. Preheat the oven to 450 degrees f and place an oven rack in the middle. Pierce each eggplant with the tip of a knife in about 10 spots.

Loaded Roasted Eggplant Dip Eggplant dip, Roasted eggplant dip, Babaganoush recipe

Giada Roasted Eggplant Dip Preheat the oven to 400 degrees f. Cut each eggplant open lengthwise and scrape out the flesh with a large spoon, discard the skin. Preheat the oven to 425 degrees f. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Preheat the oven to 450 degrees f and place an oven rack in the middle. A medley of cucumber, roasted eggplant, cannellini beans and seasoning makes this healthy dip great for a snack, appetizer or party morsel. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely. Inspired by my favorite mediterranean dishes and flavors, this silky smooth roasted eggplant and pepper dip comes together easily with just a sharp knife. Pierce each eggplant with the tip of a knife in about 10 spots. Preheat the oven to 400 degrees f.

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