Hello Everyone! We spent the long weekend at the beach (beautiful!) so there is now some catching up to do :) Last week I made hummus after reading about Michelle's hummus and it was amazing. As luck would have it, I had an eggplant (and everything else on hand) AND just received this hummus-y recipe from Everyday Foods.....yummy AND easy!
Roasted Eggplant Dip
1 large eggplant4 garlic cloves (skin on)
1/4 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons tahini
1 1/2 teaspoons coarse salt
paprika, for garnish
1. Preheat oven to 425. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden. Remove garlic and set aside. Continue roasting eggplant until soft and deflated - 20 to 25 minutes more. Let cool 20 minutes.
2. Slice eggplant open and scrape flesh into a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt and 2 tablespoons oil. Process until smooth.
Can be refrigerated up to 2 days. Serve drizzled with more oil and sprinkle of paprika. Great on pita wedges, pita chips, or crackers.
Enjoy!
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