Roasted Eggplant Dip/Spread

Post by Ashley

I get hungry, a LOT, so I decided that I needed to have something quick, low calorie and diet permitted in the fridge when I need a snack.  I looked at a bunch of recipes for eggplant dip and decided to make up my own.  It turned out really tasty so here it is.

Tools:

-          Blender or food processor

-          Cookie sheet

-          Knife and cutting board

Grocery List:

-          1 large eggplant

-          1 medium sized yellow onion

-          1 head of garlic

-          ½ can tomato paste

-          1 tbsp extra virgin olive oil

-          3 tbsp lemon juice

-          Salt and pepper

Directions:

Preheat oven to 450

Peel as much of the outer skin off of the head of garlic, wrap in foil and roast in oven for 30 minutes.  Let cool before handling

Cut eggplant in half lengthwise and lay cut side down on cookies sheet.   Roast for 10 minutes. 

Cut onion into ½ inch thick slices and add to cookie sheet to bake with eggplant for another 10 to 15 minutes until soft.  Let cool before handling.

Squeeze roasted garlic from cloves into your blender or food processor.  Peel the skin off of the eggplant (should come away easily) then chop into smaller pieces.  Chop onions into pieces as well and add to garlic.  Add the rest of your ingredients and salt and pepper to taste.  Then puree the entire mixture.  DONE. 

This can be served hot or cold.  I eat it with cucumbers, but any veggie would be awesome with this.