Roasted Eggplant Cilantro Dip

from the cookbook "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert

• Ready In: 40 mins
• Yields: 2 cups

Ingredients

• 2  medium eggplants (peeled,cut into 1-inch/2.5-cm cubes)
• 2 -3  garlic cloves (peeled)
• 1  tablespoon olive oil
• 2 -3  tablespoons olive oil
• 1  cup fresh cilantro (chopped)
• 2  lemons, juice of

Directions

1. Soak the eggplant in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.
2. Add garlic cloves and 1 tbs of olive oil to baking pan. Stir to coat eggplant with oil. Sprinkle with salt and pepper.
3. Bake in preheated oven at 350F/180C, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.
4. Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor (or with a fork) until smooth.
5. Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.