Roasted Eggplant Dip Recipe
Are you looking for a lip smacking Roasted Eggplant Dip recipe? There is not a single month when I don't serve this yummy Side Dish! If you have a lot of Eggplant Eggs on hand then you know its time to make some Roasted Eggplant Dip. Missing out on this Roasted Eggplant Dip recipe will prove to be a great loss for your taste buds, so try it right away.
Ingredients
2 eggplants 2
1 clove garlic, sliced 1
2Tb each lemon juice and olive oil 25 ml
1 tsp grated lemon rind 5ml
1/4 tsp pepper Iml
Pinch salt
1 lb chopped fresh dill 15 ml
Directions
With a fork, pierce eggplants in several places.
Place on barbecue grill; grill over medium heat about 30 minutes, turning frequently, until skins are charred and eggplants are very tender when pierced with a skewer.
Set aside until cool enough to handle.
Cut eggplants in half lengthwise.
With a spoon or your fingers, scrape flesh of eggplants from skin into colander set over a bowl.
Discard skin.
In food processor, combine eggplant flesh, garlic, lemon juice, olive oil, lemon rind, pepper and salt.
Process until fairly smooth.
Spoon into a serving bowl.
Stir in dill.
Taste and adjust seasoning.
Place on barbecue grill; grill over medium heat about 30 minutes, turning frequently, until skins are charred and eggplants are very tender when pierced with a skewer.
Set aside until cool enough to handle.
Cut eggplants in half lengthwise.
With a spoon or your fingers, scrape flesh of eggplants from skin into colander set over a bowl.
Discard skin.
In food processor, combine eggplant flesh, garlic, lemon juice, olive oil, lemon rind, pepper and salt.
Process until fairly smooth.
Spoon into a serving bowl.
Stir in dill.
Taste and adjust seasoning.
