Рецепт Roasted Eggplant Dip
Roasted Eggplant Dip
June 30, 2015 by Angela LeMoine 6 Comments
I am really enjoying my garden especially the amazing Japanese eggplant. I prefer this variety of eggplant because there is minimal seeds and not bitter like the Italian eggplants can be. This Roasted Eggplant Dip is a favorite way to cook them up. This dip is incredibly creamy, flavorful and healthy! This is so delicious and simple to make that I am sure it will become a favorite of yours as well.
The eggplants are cut in half, drizzled with a little olive oil, salt and pepper. They are roasted in the oven for about 30 minutes until softened and lightly golden. While the eggplant is roasting you’ll sauté garlic and shallot in olive oil and this right here adds amazing flavor. The only thing left is lots of fresh basil! You toss everything into a food processor and give it a handful of pulses until creamy and thats it! Serve with some pita chips.
Now if you all have followed my blog for a while you know that I love having a variety of props {aka bowls, platters, cake stands, pots, plates, dish towels, etc.} for my cooking fun- a girl can never have too many right?!? These new bowls, I am in love! A while back I introduced you to Beef & Barley Stew in it that came out incredible!
Roasted Eggplant Dip
Author: Angela LeMoine
Ingredients
- 5 Japanese eggplants, cut in half lengthwise
- 4 garlic cloves, rough chop
- 1 shallot, diced
- a big handful of basil
- 3-4 Tbsp olive oil, plus additional for drizzling
- salt & pepper
- pita chips
Instructions
Preheat your oven to 385 degrees.
Place the sliced eggplants onto a lined baking sheet. Drizzle lightly with olive oil, salt and pepper. Cook for about 30-35 minutes until softened and lightly golden. You can flip the eggplant over about halfway through the cooking time.
In a small sauté pan, over medium low heat, add in about 3 Tbsp. Add in the garlic and shallot and cook until softened.
To a food processor add the eggplant, a big handful of fresh basil, the shallots and garlic and a n additional Tbsp of olive oil.
Pulse until creamy. Serve warm or cold with pita chips.
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