Roasted Eggplant Cilantro Dip

Name: Roasted Eggplant Cilantro Dip
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 cups
Ingredients: 2 medium eggplants (peeled,cut into 1-inch/2.5-cm cubes); 2 -3 garlic cloves (peeled); 1 tablespoon olive oil; 2 -3 tablespoons olive oil; 1 cup fresh cilantro (chopped); 2 lemons, juice of

Submitted by CocinaCubana

"from the cookbook "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert"

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Ready In:: 40mins
Ingredients:: 6
Yields:: 2 cups

ingredients

2 medium eggplants (peeled,cut into 1-inch/2.5-cm cubes)
2 -3 garlic cloves (peeled)
1 tablespoon olive oil
2 -3 tablespoons olive oil
1 cup fresh cilantro (chopped)
2 lemons, juice of

directions

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