Wednesday, October 7, 2009

Roasted Eggplant Dip

I implore you to double, triple or quadruple this recipe. Seriously, so that no one gets hurt in the rush to scoop up every last bit of dip. It's THAT tasty! The roasted eggplant is silky smooth after a whiz in the food processor. And with loads of parsley and a touch of lemon, it's herbaceous and bright. The perfect antidote for a blustery fall day.

Roasted Eggplant Dip
serves 2

3 small eggplants
2 garlic cloves
juice of half a lemon
1/2 cup parsley, roughly chopped
1/3 cup olive oil
salt and pepper to taste
  • Preheat oven to 400.
  • Pierce each eggplant with a fork several times. Roast until tender, 25-30 minutes. Allow to cool slightly and remove the pulp from the skin.
  • In the bowl of a food processor, combine the eggplant, garlic, lemon juice and parsley. Pulse until combined.
  • With the processor running, slowly add the oil. Combine until smooth. Add salt and pepper to taste.
  • Serve with toast, pita, bread sticks, vegetables...
  • Enjoy!

No comments:

Post a Comment