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.

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