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Recipes  |
Roasted Eggplant Dip
2 tablespoons chopped fresh mint 1 eggplant, cut in half lengthwise 3 tablespoons fresh lemon juice 1/4 teaspoon Ground Black Pepper Medium Grind 1 large garlic 1 tablespoon olive oil 1 onion, small, cut into 1-inch thick slices 1 ripe red tomato, cored, sliced in half and seeded 1/2 teaspoon Sea Salt Cooking spray Directions: 1. Set oven racks at the two lowest levels 2. Preheat to 450º F 3. Peel the papery skin from the garlic and wrap loosely in aluminum foil 4. Bake for 30 minutes, or until the garlic is soft 5. Let garlic cool 6. Lightly spray a baking pan with nonstick cooking spray 7. Place eggplant on the prepared baking sheet, cut-side down 8. Roast for 10 minutes 9. Add onion slices and tomato halves to the baking sheet and roast for 15 minutes longer or until the vegetables are soft 10. Let cool slightly 11. Separate the garlic cloves and squeeze the soft pulp into a medium-sized bowl and mash with the back of a spoon 12. Slip skins from the eggplant and tomatoes and coarsely chop 13. Finely chop the onion 14. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, olive oil salt and pepper 15. Cover and refrigerate until cool for 2 hours 16. Serve with sliced raw vegetables, crackers, garlic toast or pita bread 17. The dip can be stored, covered, in the refrigerator for up to 2 days Serves: 10 |
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