I apologize in advance for the fact that I have no pictures to go with this post, but to be honest, despite its deliciousness, this is not the prettiest recipe in the world anyway!
Though it is very easy, this dip takes a little bit of time because the vegetables have to roast. But, depending on where you live, it may even take less time than going to the store and back to buy your own dip! And you can do other stuff in the meantime! And this dip is healthy, cheap and versatile!
Roasted Eggplant and Garlic Dip
1 eggplant
1 head of garlic (yes, an entire head)
mayonnaise, yogurt, sour cream, etc
your favorite vinegar
your favorite oil
salt & pepper
any other spice or condiment you might like!
Preheat the oven to 450F.
Chop the top third or so of the head of garlic off, exposing the cloves. Wrap head of garlic in foil.
Wash the eggplant and prick it several times on all sides with a fork. Place this and the garlic on a baking sheet and roast for 30 minutes. Remove the garlic and roast for another 15 minutes.
When that's all done, squeeze the garlic out into a blender, food processor, or bowl to be used with an immersion blender. Slice open your eggplant and scrape the skin into the bowl. Puree!
Now it's time to get creative and make this dip to your own tastes! I use a dollop or so of mayonnaise or sour cream, a couple tablespoons each of olive oil and red wine vinegar, and some salt and pepper. Then I'm ready to mix it up and chow down with some tortilla chips! This could also be a nice sandwich spread or dip for healthier things, like veggies.
Get your dip on!
2 comments:
Watch that salt. HBP runs in the family.
I didn't even give a quantity! Lol, I'm more at risk with all the added sodium in every processed food (like storebought dip!) than my own added salt.
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