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Chef & Child Ingredient of the Month, July 2015
2 (1-pound) eggplants
2 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons garlic cloves, minced or put through a garlic press
2 tablespoons chopped fresh mint leaves or 1 teaspoon dried
½ teaspoon salt
1. Put the top rack about 10 inches from the heating element and set the oven to "broil." Cover the baking sheet with aluminum foil.
2. Use a fork to prick each eggplant all over. Put them on the baking sheet and put the sheet in the oven. After 20 minutes, carefully take the baking sheet out of the oven and use 2 forks to turn each eggplant over. Put the baking sheet back in the oven, and broil the eggplants until they are completely collapsed and browned, about 45 minutes total.
3. Put the eggplants in the colander and set aside to cool for 10 minutes. Use the 2 forks to turn each eggplant over. Allow them to drain, open side down, until they're cool enough to touch, about 15 minutes.
4. Pull the pulp from the skin: this is most easily accomplished with a fork and clean fingers, and will involve some combination of peeling the skin and scraping the flesh; be sure to get at all the nice browned stuff right by the skin. Throw away the skin.
5. Put the eggplant flesh in the food processor fitted with the steel blade. Add the remaining ingredients and process until smooth, about 1 minute.
6. Scrape the dip into the bowl and taste it. Does need more lemon juice? A pinch of salt? If so, add it then taste again. Serve right away or cover and refrigerate up to 2 days.
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