Roast Eggplant Dip Recipes

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Rub eggplant and onion with olive oil and place on a baking sheet.
• Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
• Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
• Remove from oven and cool until able to handle.
• Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
• Cut the onion into quarters or large chunks and add to the food processor.
• Add vinegar, lemon juice, parmesan, salt and pepper.
• Pulse until it is of a dip or spread consistency.
• Add cilantro and briefly pulse.
• Taste and adjust the seasonings.
• Refrigerate until ready to eat.

ROAST EGGPLANT DIP

Steps:

• Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
• Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
• Let the eggplant cool.
• Place the garlic in the foodprocessor bowl and process thoroughly.
• Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
• Add the lemon, oil, salt and a dash of pepper.
• Process again to your prefered consistency.
• Store in a tightly closed container.
• Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.

ROASTED-EGGPLANT DIP WITH GREEK YOGURT

Steps:

• Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
• Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.