Roasted Eggplant Dip
1 pound(s), (about 2-3 medium)
1 large, sweet (such as Vidalia or Maui)
1 clove(s), small
1 tbsp(s), chopped
- Preheat toaster oven to broil. Line a baking tray with aluminum foil.
- Slice each eggplant in half and then slice each half length-wise into two pieces. Slice onion into 1/4-inch thick rounds.
- Place onion and eggplants, cut surfaces up, on prepared baking tray and lightly coat with cooking spray; and then sprinkle with salt. Broil 12-15 minutes until vegetables are browned in spots, about 12 to 15 minutes. Flip vegetables and cook for 10 to 12 minutes more until blackened. Remove from oven and allow to cool.
- Place cooled vegetables and garlic clove into food processor and puree until mixture is smooth. Add soy sauce, cumin, oil and cilantro; pulse on and off to blend. Yields 1 ½ cups in all and about 2 Tbsp per serving.