Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes. Roasting the onion and tomato alongside the eggplant also adds an extra dimension of flavor. Serve with sliced raw vegetables, crackers or pita bread.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- For Roasted Eggplant Dip :
- 1 large head garlic
- 1 eggplant (1 to 1 1/4 pounds), cut in half lengthwise
- 1 small onion, cut into 1/2-inch-thick slices
- 1 ripe tomato, cored, sliced in half and seeded
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
11 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 30mg sodium; 2g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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