Monday, February 23, 2015

Roasted Eggplant "Hummus" Dip

Roasted Eggplant "Hummus" Dip

Eggplant is such a versatile vegetable that often gets overlooked.  When it is baked, it gets a wonderfully creamy flavor.  

This recipe for Roasted Eggplant "Hummus" is a variation on Baba Ganoush - a Middle Eastern eggplant dip.  It is delicious served with slices of crusty bread, Pita Chips, as a sandwich spread, or even mixed together with rice and vegetables.  


2 Eggplants

2 garlic cloves
2 Tablespoons lemon juice
1/2 teaspoon sesame oil
1/2 cup water + 1 Tablespoon
1 Tablespoon olive oil
1 teaspoon cumin
Salt & Pepper to taste


Roasted Eggplant "Hummus" Dip
Preheat the oven to 375.

Dice the eggplant into 1 inch cubes, and place them on a foil-lined baking sheet.  Drizzle with olive oil and roast them on 375F for 30 minutes.

When the eggplant is tender, remove it from the oven and let it cool down a bit.  Then put it into a food processor or blender with the rest of the ingredients.  

Blend until the bits of peel are no longer visible and the mixture is smooth.  

Green Living Tip:  This is great to pop into the oven when something else is already baking, as a way to maximize the oven's usage and cut down on overall energy usage.


  Roasted Eggplant "Hummus" DipRoasted Eggplant "Hummus" Dip

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