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.
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
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
