I use this dip as a nice base for some flavorful white bean burgers, but it’s also grand on its own. A simple eggplant is transformed by a roast in the oven and a bunch of good olive oil into a rich, flavorful spread or dip. Thanks to my mom for this recipe–she used to make it all the time, before she perfected the roasted eggplant slice.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
Roasted Eggplant Spread
Makes about 2 cups
See the original recipe here.
1 large eggplant
1 clove garlic, minced with 1 teaspoon salt, plus more salt as needed
juice of half a lemon
2-4 tablespoons olive oil
Bake eggplant at 375°F for 30-40 minutes, until wrinkly, brown, and soft. When cool enough to handle, remove skin and place in bowl. Add garlic and mash, using two spoons, until the eggplant is sort of pulled–you don’t want to pulverize it. Add lemon juice and mix, then add olive oil by the tablespoon, tasting as you go. You want the dip to be rich but not oily. Add more salt as needed. This can be made ahead of time or served immediately. It’s best at room