Roasted Eggplant Dip with Herbs
Roasted Eggplant Dip with Herbs
2 small eggplants (1 pound each)
2 garlic cloves, thinly sliced
2 tablespoons olive oil
4 teaspoons fresh lemon juice
1 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
toasted pita bread wedges
1. Preheat oven to 400°F. With knife, cut slits all over eggplants; insert garlic slices in slits. Place eggplants in
jelly-roll pan and roast until collapsed and tender, about 1 hour.
2. When cool enough to handle, cut eggplants in half. Scoop out flesh and place in colander set over bowl; discard skin. Let drain 10 minutes.
3. Transfer eggplant to food processor with knife blade attached. Add oil, lemon juice, salt, and pepper;
pulse to coarsely chop. Add parsley and mint, pulsing to combine. Spoon into bowl; cover and refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups.
The fresh flavors of lemon and mint are a perfect match for the baked eggplant in this Mediterranean-style dip.
Baba Ganoush
Prepare as directed above. Omit parsley and mint. Stir in 1⁄2 teaspoon ground cumin, 1⁄4 cup tahini (sesame
seed paste) and 1⁄2 cup lowfat plain yogurt.
|
New! Comments
Have your say about what you just read! Leave me a comment in the box below.