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March 16, 2009

Roasted Eggplant Dip

I was planning to make some baba ganoush, but the nearest supermarket was out of tahini. I made this instead, based on Mark Bittman's recipe for eggplant caviar. It's lighter than baba ganoush, and very lemony.

The Ingredients

The Steps

  1. Preheat the oven to 500 degrees F.
  2. Prick the eggplant with a knife and brush lightly with olive oil. Put on a baking sheet and roast, turning occasionally, until the eggplant gets soft and starts to collapse. (15-30 minutes).
  3. Remove the eggplant from the oven and let it cool. When it is cool, scoop out the flesh and put in a food processor.
  4. Add the other ingredients and pulse until the eggplant is chopped, but is not quite a perfectly smooth puree. Taste and adjust seasonings.

Posted by spaceling at March 16, 2009 10:03 PM


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