Roasted Eggplant, Onion and Garlic Dip or Spread

READY IN: 45mins
Recipe by Ducky

Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.

Top Review by Rita~

Mouth-watering Good! I roasted the eggplant onion and a whole bulb of garlic at the same time 25 minutes was perfect.I used half the garlic which was creamy smooth. I think next time I`ll skip the cheese.The cilantro is a must! Very good.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Rub eggplant and onion with olive oil and place on a baking sheet.
  3. Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
  4. Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
  5. Remove from oven and cool until able to handle.
  6. 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).
  7. Cut the onion into quarters or large chunks and add to the food processor.
  8. Add vinegar, lemon juice, parmesan, salt and pepper.
  9. Pulse until it is of a dip or spread consistency.
  10. Add cilantro and briefly pulse.
  11. Taste and adjust the seasonings.
  12. Refrigerate until ready to eat.

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