Last week, I roasted up some eggplant, and it turned out quite fabulous indeed. But between me and my ever-hungry brother, we still couldn't quite polish off all the eggplant. And thus another idea was born -- we decided to turn the remaining eggplant into a dip. This led to a wild internet search to find the easiest, tastiest eggplant dip, and here is what we found!
Adapted from Eating Well's Roasted Eggplant Dip & Chocolate Zucchini's Roasted Eggplant and Goat's Milk Yogurt Dip.
Ingredients:
-1 cup leftover or freshly roasted eggplant (instructions to follow)
-1/2 a tomato, chopped
-three to four large basil leaves, roughly chopped
-three to four mint leaves, chopped
-1/2 cup plain yogurt
-lemon juice to taste
-freshly ground black pepper
If you are roasting the eggplant fresh, here's what you will need:
-1 Japanese eggplant, cut into 1-square inch pieces
-one clove of garlic, roughly chopped
-1/4 of an onion, roughly chopped
-salt and pepper
-olive oil
-Mrs. Dash's Extra Spicy Blend (optional)
-chili powder (optional)
Method: Roasting the Eggplant
1. Pre-heat your oven to 400 F.
2. In an appropriate bowl, toss together the eggplant pieces, onions, and spices. I like to throw in the chili powder and Mrs. Dash for that spicy kick, but they are both optional.
2. Arrange eggplant and onions on a foil-lined baking tray, making sure that no pieces overlap or are too crowded. Top the eggplant with the chopped garlic.
3. Bake the eggplant and onions at 400 F for about 10 minutes or until they begin to soften (test with a fork). Flip eggplants and onions over and broil for another 10 minutes, or until cooked completely.
4. Remove from oven and allow to cool. At this point, you can either remove the skins from the eggplant or leave them on. The first time I made the dip, I left the skins on by accident, but it didn't ruin the dip, just made it a bit difficult to blend everything properly.
Method: For the Dip
1. In a blender, combine the roasted eggplant with a little bit of olive oil, basil, mint, tomato, lemon juice and pepper.
2. Begin blending. Once this mixture is well blended, slowly add in the yogurt a little bit at a time. Blend until everything is homogenized.
3. Store in the refrigerator or preferably, eat fresh with a warm pita pocket.
**I kept my dip for about three days, after which it began to get kind of watery and strange. It's best if you plan ahead and eat the dip the same day or at least within the next day or two.
Adapted from Eating Well's Roasted Eggplant Dip & Chocolate Zucchini's Roasted Eggplant and Goat's Milk Yogurt Dip.
Ingredients:
-1 cup leftover or freshly roasted eggplant (instructions to follow)
-1/2 a tomato, chopped
-three to four large basil leaves, roughly chopped
-three to four mint leaves, chopped
-1/2 cup plain yogurt
-lemon juice to taste
-freshly ground black pepper
If you are roasting the eggplant fresh, here's what you will need:
-1 Japanese eggplant, cut into 1-square inch pieces
-one clove of garlic, roughly chopped
-1/4 of an onion, roughly chopped
-salt and pepper
-olive oil
-Mrs. Dash's Extra Spicy Blend (optional)
-chili powder (optional)
Method: Roasting the Eggplant
1. Pre-heat your oven to 400 F.
2. In an appropriate bowl, toss together the eggplant pieces, onions, and spices. I like to throw in the chili powder and Mrs. Dash for that spicy kick, but they are both optional.
2. Arrange eggplant and onions on a foil-lined baking tray, making sure that no pieces overlap or are too crowded. Top the eggplant with the chopped garlic.
3. Bake the eggplant and onions at 400 F for about 10 minutes or until they begin to soften (test with a fork). Flip eggplants and onions over and broil for another 10 minutes, or until cooked completely.
4. Remove from oven and allow to cool. At this point, you can either remove the skins from the eggplant or leave them on. The first time I made the dip, I left the skins on by accident, but it didn't ruin the dip, just made it a bit difficult to blend everything properly.
Method: For the Dip
1. In a blender, combine the roasted eggplant with a little bit of olive oil, basil, mint, tomato, lemon juice and pepper.
2. Begin blending. Once this mixture is well blended, slowly add in the yogurt a little bit at a time. Blend until everything is homogenized.
3. Store in the refrigerator or preferably, eat fresh with a warm pita pocket.
**I kept my dip for about three days, after which it began to get kind of watery and strange. It's best if you plan ahead and eat the dip the same day or at least within the next day or two.
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