You can use a food processor to make eggplant dip, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip. I overdid it a little-)) Also you may add tahini (sesame paste), but I didn’t, I am on a diet, so mine is fat-free.
Eggplant Dip with Rosemary and Roasted Tomatoes
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 medium eggplants, about 2 pounds
- 3-4 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 2 1/2 Tbsp. lemon juice of one lemon
- salt and cayenne pepper to taste
- 1 Tbsp. chopped rosemary
Instructions
Preheat oven to 375°F.
Grill the eggplants over a gas grill, rotating it around until the skin is completely charred, about 10 minutes.
Then bake the eggplants until they are soft inside, about 20 minutes.
Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor.
Process the eggplant until smooth and transfer to a medium bowl.
Combine the eggplant, minced garlic, cumin, lemon juice, the salt, chopped rosemary, and a pinch of cayenne. Mix well.
You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.
Top with lightly roasted tomatoes. Serve with celery or cucumber slices.
6 Comments
Medeja
August 1, 2012 at 10:12 amEggplant is a mystery vegetable for me I usually have to think a lot what to do with it and end up making eggplant potato curry 😀
Marina
August 1, 2012 at 11:36 pmMmm, that taste I now: charbroiled eggplants are delicious! I like it without tahini as well, not because of the diet, but because I don't like the taste of tahini. I never use it in my humus either… Tray is beautiful. Is it Italian ceramic?
Yelena
August 2, 2012 at 12:19 amMarina, I love how you always ask questions-)) Yes, tray is made with Italian ceramic, I have it for long time. Thank you for visiting, happy to see you here.
Priya Sreeram
August 2, 2012 at 5:42 amloved the eggplant dip; nice presentation 🙂
Gwen
August 3, 2012 at 2:46 amOne of my favorite foods that I've never even tried to make myself. I looooveeee the roasted tomatoes on here, I just had some tonight w our dinner. I will bookmark this for next week. thx!
Nami | Just One Cookbook
August 3, 2012 at 4:39 pmI completely forgot to comment on this post. I really love your last picture and it's gorgeous! Really vibrant and colorful… I love eggplant and this recipe looks so good! It's so hard to take picture of this kind of food (color is not so pretty) and you even make me hungry with the pictures!