Monday, August 13, 2012

RECIPE: Roasted Eggplant Dip

1 eggplant
olive oil
Greek yogurt
garlic or garlic scapes
paprika or cumin or Tabasco

Roast eggplant over a gas burner (or broil or grill) till the skin is dark and the flesh is tender.

Scoop out the flesh and process in food processor with roughly equal parts olive oil and plain yogurt (Greek-style for thickness), garlic or garlic scapes, salt, and seasoning of your choice. I used smoked paprika and a dash of Tabasco; cumin would be good too.

Note from Ann: I prefer to quickly microwave the garlic or scapes with the olive oil (30 seconds) to take away that raw bite.

Serve on pita chips, toasts, whatever you like.

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