Roasted Eggplant Cilantro Dip |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
from the cookbook Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Ingredients:
2 medium eggplants (peeled,cut into 1-inch/2.5-cm cubes) |
2 -3 garlic cloves (peeled) |
1 tablespoon olive oil |
2 -3 tablespoons olive oil |
1 cup fresh cilantro (chopped) |
2 lemons, juice of |
Directions:
1. Soak the eggplant in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.
2. Add garlic cloves and 1 tbs of olive oil to baking pan. Stir to coat eggplant with oil. Sprinkle with salt and pepper.
3. Bake in preheated oven at 350F/180C, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.
4. Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor (or with a fork) until smooth.
5. Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.
|
|