Tuesday, July 9, 2013

Roasted Eggplant and Garlic Dip

Looking for a make a head dip for your next party that is simple, healthy, and can be served at room temperature or cold?  Look no further!  This roasted eggplant and garlic dip is amazing!  I ate it with pita chips as a snack, or with lot of fresh tomatoes and cucumbers and a few slices of grilled chicken as a light lunch.  You do need to love garlic as I do.  If not, you can cut it down to just a few cloves, but roasting the garlic gives it a much more mild and sweet flavor.  Definitely give it a try!

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. 

Happy Cooking!

Roasted Eggplant and Garlic Dip
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.
In a food processor (I only have a mini attachment for my blender, so use what you have), combine the eggplant and garlic until smooth.

Add the salt and pepper to taste, cilantro, olive oil, and lemon juice.  I prefer this with much more salt than my mother, so it truly is to your own taste.   Pulse again until well blended.  Be sure there are no remaining chunks of garlic.

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!

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