Roasted Eggplant Dip

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Roasted Eggplant Dip

 

1 large peeled eggplant, cut 2 " cubes

1/2 large red onion, cut 2 " cubes

2 plum tomatoes, halved, seeded

1 teaspoon coarse salt

3 tablespoons extra virgin olive oil

1 to 4 tablespoon water

2 teaspoons lemon juice

1/4 cup cilantro leaves, loosely packed

1 large garlic clove, minced

4 teaspoons small capers, drained

 

Place eggplant, onion and tomatoes in large bowl. Toss with 1/2 teaspoon salt

and 2 tablespoons oil. Transfer in single layer to shallow roasting pan or

jellyroll pan. Bake at 400 degrees until eggplant is soft, stirring once, about

30 minutes. Cool on wire rack.

Transfer vegetables to food processor bowl and add remaining salt, oil, 1

tablespoon water, lemon juice, cilantro and garlic. Process until very smooth,

about 1 minute. Add more water if mixture is too thick (it thickens slightly in

refrigerator). Stir in capers. Refrigerate at least overnight and up to 5 days.

To serve, stir well and let come to room temperature. Add more water if mixture

is too thick, taste and, if needed, adjust seasoning. Serve at room temperature

in small bowl with basket of toasted pita crisps beside it.

Makes 6 to 8 servings.

Calories 72, Fat 5 g, Carbs 6 g, Sodium 361 mg, Fiber 2.4 g.