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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
- approximately 1 lb. eggplant
- 1/4 cup lemon juice
- 1/4 cup olive oil, plus a bit extra for brushing the eggplant
- 3 cloves garlic, minced
- 1/4 tsp. of Aleppo pepper or crushed red pepper flakes
- salt and pepper to taste
The Steps
- Preheat the oven to 500 degrees F.
- 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).
- Remove the eggplant from the oven and let it cool. When it is cool, scoop out the flesh and put in a food processor.
- 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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