Wednesday, February 18, 2009
Looking for something a little different? Most know how much I just love eggplant. Prepared in any manner, baked, stuffed, fried.. it's just a great vegetable that's very appealing to me. Roasted, even moreso! And you can't forget that magnificent plum skin that just draws you in when you see it. So after roasting some eggplant I had to wonder what it would taste like in a dip. I often make spinach or artichoke dips, but hadn't considered eggplant.. until now. The ingredients are minimal, preparation a breeze and flavor.. oh so good!
1 medium size eggplant
1 TBLS olive oil
crushed savory, thyme, oregano, rosemary
1/8 cup lemon juice
2 garlic cloves, smashed
3-4 oz cream cheese
sea salt and white pepper
Trim the top of eggplant and slice in half, lengthwise.
Drizzle on the olive oil and sprinkled crushed herbs on top.
Invert the eggplant and place on an ungreased baking sheet and roast at 350 for 45 minutes or until the eggplant is very soft.
Once cooled, scoop out the eggplant pulp and puree in blender or food processor. Add lemon juice, garlic cloves, sea salt, pepper and cream cheese. Blend until very smooth. Chill before serving with rosemary crostini, sliced veggies or top some warm, just out of the oven crusty bread. Enjoy!