Eggplant Dip

1
Total Time
1 hr 8 min
Prep
8 min
Cook
1 hr
Serves
8
Difficulty
Easy
Use this French-inspired recipe as a dip or as a pasta sauce, thinned out with a little water. It also makes a wonderful sandwich spread.

Ingredients

eggplant(s)

1 medium

olive oil

1 Tbsp

fresh lemon juice

2½ Tbsp, or to taste

garlic clove(s)

2 medium clove(s), minced, or to taste

table salt

½ tsp, or more to taste

black pepper

¼ tsp, freshly ground, or more to taste

lemon zest

1 tsp

Instructions

  1. Preheat oven to 375°F.
  2. Place whole eggplant on a baking sheet; pierce it in several places with a fork. Roast, turning once during cooking, for 1 hour; cool completely.
  3. Slice eggplant open and scoop out all the flesh; place flesh in a food processor or blender. Add oil, lemon juice, garlic, salt and pepper; puree until smooth and garnish with zest. Yields about 3 tablespoons per serving.

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