Roasted Eggplant & Garlic Dip
Recipe type: Appetiser
Since Roasted Eggplant and Garlic Dip is on our menu today, and not having inherited my father’s green thumb, Anuja and I turn to our local farmer’s market in search of just the perfect Italian eggplant. Since eggplants do not have a very good shelf life, we like to buy them no more than a day or two before we need to use them. We are in luck as we see a giant pile of eggplants in all shapes and sizes.
- Italian Eggplant – 1, washed and stem removed
- Garlic – 10 to 12 large cloves
- Green Chilies – to taste, finely chopped
- Salt – to taste
- Olive Oil – for drizzling
- Red Onion – ¼ cup, chopped finely
- Cilantro – ¼ cup, chopped finely
- Lemon/Lime Juice – to taste
- Place Eggplant on the chopping board where it does not roll and make 4 slits long ways over the top of the eggplant (approx ½ inch apart).
- Gently pry open the slits and stuff whole Garlic cloves and chopped Green Chilies into the slits.
- Place the Eggplant on a large piece of aluminum foil and lightly drizzle Olive Oil into the slits.
- Sprinkle Salt over the Eggplant and tightly wrap it with the foil.
- Place wrapped Eggplant in an oven proof casserole dish and bake (uncovered) at 450F for 1 hour.
- After baking, immediately remove Eggplant from foil, directly into the hot casserole dish. Take care as Eggplant juices will sizzle in the hot dish.
- Using a knife, make slashes in the Eggplant and mash it further with a potato masher.
- Allow Eggplant to cool to room temperature.
- Once cooled, add chopped Onions, Cilantro, Salt and Lemon Juice. Mix well.
- Serve at room temperature or chilled with crackers or pita chips.