This eggplant dip is a great way to sneak in more veggies for your kids and yourself. Plus it is gluten and dairy free! And with no dairy, you don't have to worry about it sitting outside at a summer BBQ. It's my version of babaganoush and I hope you enjoy it as much as we do.
2 eggplants, washed
1 head of garlic, cut in half
2-3T olive oil
salt & pepper to taste
1 T chopped fresh cilantro
1 T olive oil
juice of 1/2 lemon
This couldn't be easier. Place the eggplant and garlic on a baking sheet lined with foil (no mess clean up). Cut at least 8 slits in each eggplant and drizzle both the eggplant and the garlic clove halves with the olive oil (its especially important to make sure each clove of garlic is covered in oil - not drenched, just a little). Bake at 325 for 1 hour.
|After the eggplant and garlic are roasted. The garlic is so yummy, you could just spread it on bread and eat it.|
Pour the dip into a bowl and serve immediately with your favorite dippers. You may also serve this dip chilled, but either way it's a winner!