Friday, March 13, 2015

the simple five: garlic roasted eggplant dip

I usually make this eggplant dip at the spur of the moment (when eggplant is on sale or when it looks so appetizing in the store), and I end up trying to recollect the recipe as I put the eggplant in my grocery cart.  Tahini is the ingredient that I forget the most often.

This recipe is a slight modification on the traditional "Baba Ghanoush", a middle eastern
dish, but I replaced tahini with general pantry staples.  Makes a great vegetarian dip for pita breads, crackers or crudites.  Perfect for healthy snacks over the March Break.

Happy March Break!

Garlic Roasted Eggplant Dip 
Makes approximately 1 ½ cups

  • 1 eggplant, large
  • 1/4 cup lemon juice
  • 2 tbsp. sesame seed oil
  • 3-4 cloves of garlic, roasted
  • 1 1/2 tablespoons olive oil
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Place eggplant on baking sheet, and make holes in the skin with a fork. 
  • Take the whole garlic and wrap it in tin foil.
  • Roast both the eggplant and garlic for 30 to 40 minutes, turning occasionally, or until soft. 
  • Remove from oven.
  • With a knife, slice the eggplant down the middle and scoop the contents in a bowl.
  • Place eggplant, lemon juice, sesame oil, and garlic (amount of cloves to taste) in an electric blender, and puree. Season with salt and pepper to taste. 
  • Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

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