You may also like
Categories:
garlic canola oil kosher salt Moussaka recipe fresh parsley ground cumin lemon juice olive oil paprika pita pockets
Viewed: 45 - Published at: 10 months agoIngredients
- 1 small head garlic
- 1 teaspoon canola oil
- Kosher salt and freshly ground black pepper
- Reserved eggplant from Moussaka recipe
- 1/4 cup fresh parsley, roughly chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon paprika
- 3 pita pockets, cut into quarters and toasted
Method
- Preheat the oven to 400 degrees F.
- Slice off the pointed top of the garlic and put it on a square of aluminum foil, cut side up.
- Drizzle with the canola oil and season with salt and pepper.
- Wrap it up, put it on a baking sheet, and bake until the garlic is soft, about 45 minutes.
- Unwrap and let cool for about 20 minutes.
- Into the bowl of a food processor, squeeze in the roasted garlic.
- Add the reserved eggplant, parsley, cumin, and lemon juice and pulse to combine.
- With the processor running, drizzle in the olive oil.
- Taste and adjust the seasoning with salt and pepper.
- Scoop the dip into a bowl, sprinkle with paprika, and serve with the toasted pita.
