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
- 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
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.