Thursday, October 20, 2011

Roasted Eggplant Dip

I'll be the first to admit that this dip isn't the prettiest of appetizers. But let me tell you, it sure is delicious. Robert's aunt made this for us on one of our visits and I found it to be highly addictive. The good part is it's all vegetable so you don't have to feel guilty when you go back for seconds, or thirds, or fourths as the case may be. :)

In Greek restaurants this is sometimes called Baba Ghanouj, and is served with fresh pita bread. I like to serve it with freshly toasted baguette slices brushed with a mix of olive oil, minced garlic, and crushed red pepper flakes. The toasts give the dip a little kick that I find brings it over the top. For sake of time on Sunday, I didn't make the toasts and instead served it with pita chips. If you have the time, however, do your self a favor and make the toasts, you'll be glad you did.

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Roasted Eggplant Dip

2 large eggplants
2 teaspoons cumin
1 tablespoon tahini
Juice of 1/2 a lemon
2 large garlic cloves, pressed
1/2 teaspoon kosher salt

Preheat the oven to 450 degrees. Rinse and dry the eggplants then prick the eggplants all over with a meat fork.
Place in the oven directly on the rack with a cookie sheet on the rack below to catch any juices.
Roast for 30-40 minutes or until eggplants are collapsed.
Remove the eggplants from the oven and remove the stems, cut in half and remove the pulp discarding the skin.
In a food processor, combine the tahini, lemon juice, garlic, salt and eggplant pulp. Pulse a few times to combine.
Transfer the mix to a bowl and stir in the cumin.
Serve with toasted bread or pita chips and enjoy.

Source: Adapted from Vegetable Harvest by Patricia Wells

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