Roasted Eggplant Dip
Mellow roasted garlic sets this version of the popular Middle Eastern
eggplant dip apart from standard recipes. Roasting the onion and tomato
alongside the eggplant also adds an extra dimension of flavor. Serve with
sliced raw vegetables.
1 large head garlic
1 eggplant (1-1 1/4 pounds), cut in half lengthwise
1 small onion, cut into 1/2-inch-thick slices
1 ripe tomato, cored, sliced in half and seeded
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of
the papery skin from the garlic as possible and wrap loosely in foil. Bake
until the garlic is soft, 30 minutes. Let cool slightly.
Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on
the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion
slices and tomato halves to the baking sheet and roast until all the
vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
Separate the garlic cloves and squeeze the soft pulp into a medium bowl.
Mash with the back of a spoon. Slip skins from the eggplant and tomatoes;
coarsely chop. Finely chop the onion. Add the chopped vegetables to the
garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
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