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Wednesday, April 9, 2014

Roasted Eggplant Dip

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Roasted Eggplant Dip
Roasted Eggplant Dip

Eggplant is, in my humble opinion, an underutilized vegetable. Sure, eggplant parmesan is a popular dish, but do people really use it beyond that? It has found its way into a fair share of Sweets Life recipes (pasta sauce, unique sandwiches, meatless meatballs), but it's nowhere near as popular as many of the other veggies that grace this space (kale!). I'm striving to change that, and have been picking up eggplant at the store more often recently. I'm a huge fan of Joanne's eggplant burgers, and this is a great way for the vegetable to star in an appetizer. My only change to this recipe would be to toss in a generous amount of feta! It needs some saltiness to counter the tang of the vinegar. We ate it with pita chips, but you could also scoop it up with pita bread!

One Year Ago: Brown Sugar Cookies and Quinoa Salad with Sweet Potato and Apples
Two Years Ago: Ham, Cheddar, and JalapeƱo Scones (one of our favorite savory baked goods!)
Three Years Ago: Sweet Potato Pancakes
Four Years Ago: Cornflake Scotcheroos and Mexican Salad

Roasted Eggplant Dip
from Real Simple July 2011

-2 medium eggplants, halved lengthwise
-1/2 red onion, finely chopped
-1/2 cup chopped fresh basil
-2 tbsp olive oil
-1 tsp red wine vinegar
-kosher salt and black pepper
-pita chips, for serving

1. Preheat oven to 400F. On a rimmed baking sheet lined with foil, place the eggplants cut-side down. Roast for 30-40 minutes until very soft. Allow to cool and scoop out the flesh, roughly chopping.
2. Add chopped eggplant to a medium bowl with onion, basil, oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper. Chill until ready to serve. Serve with pita chips.
*Note--I recommend stirring in a generous handful of feta cheese before serving!