Saturday, September 27, 2008

Eggplant Dip

Your father hates this, but I love it. I think that the first time I made this I needed to do something with leftover grilled eggplant. If you don't want to take the time to grill the eggplant, you can bake it in the oven.

1 eggplant
1-2 cloves garlic, crushed
1-3 tbl extra virgin olive oil
balsamic vinegar
lemon juice
salt & pepper
fresh oregano & basil, chopped

Grilled eggplant or zucchini:
Take the ends off the eggplant & slice lenthwise into 1/2" slices. Marinate in olive oil, balsamic vinegar, salt, pepper, oregano, basil. Grill until brown on 1 side, turn & brown the other side. It should be soft, but not falling apart.

Baked eggplant:
Cut the eggplant in half & brush with olive oil & sprinkle with a little salt. Bake at 325, cut side down, on a cookie sheet covered with oiled aluminum foil. Check in about 1/2 hour. The eggplant should be really soft. Cool, scoop out of skin, & proceed.

Process eggplant with garlic, lemon juice and more olive oil. Add salt, pepper, oregano & basil to taste. Serve with pita toasts.

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