11 July, 2016

Roasted Eggplant with Garlic Dip

Posted in : Appetizers on July 11, 2016 by : Recipe Annie

Ingredients:

Eggplant – 1, washed and stem removed

Garlic – 10 to 12 large cloves

Green Chilies – to taste, finely chopped

Salt – to taste

Olive Oil – for drizzling

Red Onion – 1/4 cup, chopped finely

Cilantro – 1/4 cup, chopped finely

Lime Juice – to taste

 

Method:

Preheat oven to 450F

Place Eggplant on the chopping board and make 4 slits long ways over the top of the eggplant (approx 1/2 inch apart). Stuff the whole Garlic cloves and chopped Green Chilies into the slits.

Place the Eggplant on a large piece of aluminium foil and lightly drizzle Olive Oil into the slits. Sprinkle Salt over the Eggplant and tightly wrap it with the foil. Place wrapped Eggplant in an oven proof casserole dish and bake (uncovered) at 450F for 1 hour.

Immediately remove Eggplant from foil, directly into the hot casserole dish, after baking.

Be careful as Eggplant juices will sizzle in the hot dish. Make slashes in the Eggplant with the help of a knife and mash it further with a potato masher. Allow the eggplant to cool to room temperature. Once cooled, add chopped Onions, Cilantro, Salt and Lemon Juice. Mix well. Serve at room temperature.