Roasted Eggplant, Onion and Garlic Dip or Spread
photo by Izy Hossack
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 small eggplant
- 1 onion
- 3 cloves garlic (increase or decrease to taste)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon grated parmesan cheese
- salt
- black pepper, coarsely ground
- 1⁄4 cup cilantro, loosely packed roughly chopped
directions
- Preheat oven to 400 degrees F.
- Rub eggplant and onion with olive oil and place on a baking sheet.
- Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
- Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
- Remove from oven and cool until able to handle.
- Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
- Cut the onion into quarters or large chunks and add to the food processor.
- Add vinegar, lemon juice, parmesan, salt and pepper.
- Pulse until it is of a dip or spread consistency.
- Add cilantro and briefly pulse.
- Taste and adjust the seasonings.
- Refrigerate until ready to eat.
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Reviews
see 5 more reviews
RECIPE SUBMITTED BY
Current (9/07) review criteria:
5: WOW! This is something with which to impress the guest!
4: We really liked this and will make it again. Instructions were easy to follow.
3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions.
2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions.
1: Inedible for us.