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Chapter:Party Appetizers and Snacks Recipes
Section:Dips and Spreads: Eggplant
Recipe:Roasted Eggplant Dip
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Roasted Eggplant Dip
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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 450F. 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.

From: KitchenDaily.com
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Sommai Larkjit / FreeDigitalPhotos.net 10074012