Roasted Eggplant Dip Recipe
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.
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