Roasted Garlic and Eggplant Dip

I’ll admit it, I’m learning to love veggies. They’re just too healthy to ignore. I don’t think I ever once as a child had eggplant. If it was presented to me, I would probably have thrown a fit. My kids are forced to try all my veggie creations.

This dip was inspired by a recipe I saw at Martha Stewart’s website: http://www.marthastewart.com/1050453/charred-eggplant-dip Roasting the garlic really mellows it out. This dip is awesome with fresh veggies or pita chips

Roasted Garlic and Eggplant Dip
Print Recipe
This roasted garlic and eggplant dip is smooth and creamy with a great rich flavor.
Servings Prep Time
6 10
Cook Time
45
Servings Prep Time
6 10
Cook Time
45
Roasted Garlic and Eggplant Dip
Print Recipe
This roasted garlic and eggplant dip is smooth and creamy with a great rich flavor.
Servings Prep Time
6 10
Cook Time
45
Servings Prep Time
6 10
Cook Time
45
Ingredients
Servings:
Instructions
  1. Set the oven to broil. Place the eggplant on a rimmed baking sheet lined with aluminum foil and roast for about 20 minutes. Turn eggplant every 5 minutes, until skin is charred and eggplant is soft.
  2. Turn the oven down to 375 degrees. Chop off the top of the garlic, exposing the cloves. Take a 12x12 inch square of aluminum foil, place the garlic in the middle, drizzle with olive oil, salt and pepper, and wrap tightly. Place on a baking sheet, and bake for 30-45 minutes until soft.
  3. Once the eggplant has cooled, peel off the skin and discard. Rough chop the eggplant and add to a food processor.
  4. Once garlic is cooked, squeeze it into the eggplant in the food processor. Add salt, pepper, 1 tablespoon of olive oil, and sour cream and process until smooth
  5. Serve at room temperature with fresh veggies and pita chips.
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