Roasted Eggplant Dip
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 eggplant (medium to large)
- 2 garlic cloves (roasted would be good too)
- 14.79-29.58 ml tahini
- 4.92 ml kosher salt (or to taste)
- 29.58 ml fresh parsley
- 4.92 ml pizza seasoning
- 4.92 ml apple cider vinegar
- 4.92 ml olive oil
directions
- Preheat oven to 400°F.
- Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
- Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
- Once finished baking, remove from oven and allow to cool slightly.
- Scoop "pulp" out of eggplant and discard skin.
- Place in food processor or blender and process with remaining ingredients.
- Serve dip with crackers or pita bread or crudites.
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RECIPE SUBMITTED BY
Well, I live on the beautiful island of Puerto Rico. I am not Puerto Rican, but I have been living here for about 7 years, which is long enough to make me thoroughly confused as to what my own culture is. My husband is actually not Puerto Rican but half Costa Rican, so now our family is even more culture shocked. We make the most of it.
Passions? Hobbies? It's hard to chose which ranks over the other, so I will say it is a tie, but cooking/baking and photography are at the top of my "hobbies" list. It's funny because I never went to school for either, which many are surprised to learn that, since my dedication to both hobbies as yeilded some pretty cool results. Amazing what you can learn from books!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">