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Roasted Eggplant Cilantro Dip

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“from the cookbook "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert”
READY IN:
40mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the eggplant in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.
  2. Add garlic cloves and 1 tbs of olive oil to baking pan. Stir to coat eggplant with oil. Sprinkle with salt and pepper.
  3. Bake in preheated oven at 350F/180C, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.
  4. Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor (or with a fork) until smooth.
  5. Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

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