Monday, March 24, 2008

Roasted eggplant dip

Also known as Baba Ghanoush, this Middle Eastern dip is made from roasted eggplant and eaten with pita bread.

2 large eggplants (about 2 lbs)
3 Tbsp olive oil + a little more
2 garlic cloves, crushed
juice from one lemon
1/4 teaspoon salt

Rinse the eggplants and dry well. Rub with olive oil. Poke small holes into them so the steam will be able to escape. Place in a baking dish, then in a preheated oven at 475°.

Roast until very tender, about 20 minutes, turning occasionally. Once the eggplants have 'deflated' remove and let cool.

Scoop the flesh out of the dark skin. Combine olive oil, garlic, lemon juice and salt. Pulse with stick blender until the eggplant for a few seconds until smoother, but still textured.

Let the dip sit for an hour. Taste, then season with lemon juice and garlic as needed. Serve with pita bread, crackers, baguette or veggie sticks.

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