Eggplant can be made into a tasty dip very easily by roasting with a number of vegetables (such as onions and peppers), before blending in a food processor and serving with bread or crackers. The dip makes a great entree or snack.
This quick recipe by Ina Garten makes a great snack and is a simple alternative way to prepare eggplant.
Prep Time: 15 min.
Cook Time: 45 min.
Ready In: 60 min.
- 2 peeled medium-sized eggplants
- 1 red onion
- 1 red bell pepper
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 tablespoons chopped parsley
- Roast the vegetables
- Blend to make the dip
Preheat the oven to 400 degrees Fahrenheit. Peel and roughly chop the onion and eggplants into small chunks along with the red pepper, then add to a roasting tray and mix with the garlic, cayenne pepper, salt and ground black pepper. Place the tray in the heated oven and roast for around 45 minutes, or until the vegetables are soft and slightly golden.
Once the vegetables are cooked, place them in a food mixer, add the tahini and lemon juice, then mix using rapid pulses until smooth. Add additional salt or pepper to taste. Garnish with parsley and serve with pita bread, crackers or bread.