Eggplant Dip
Submitted by erika_0222
Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.
YIELD
4 cupsPREP
5 minCOOK
30 minREADY
45 minFire up that oven and let the magic happen.
Roasting transforms humble eggplant into something silky, smoky, and utterly addictive.
This Mediterranean dip brings together charred eggplant, ripe tomatoes, and bright lemon juice for a spread that disappears fast at any gathering.
Serve it with warm pita triangles, crunchy vegetables, or slathered on crusty bread.
Kitchen Tips
- Pierce the eggplant deeply to prevent it from bursting in the oven
- Let the roasted eggplant cool completely before peeling for easier handling
- Make it a day ahead; the flavors deepen overnight in the fridge
Ingredients
Directions
Prick whole eggplant in several places with a fork.
Place in a baking pan and bake in 400℉ (200℃). oven for 30 minutes.
Cool, peel and chop finely.
Combine eggplant, onions, tomato, garlic and celery.
Add lemon juice, vegetable oil, salt and freshly ground pepper.
Cover tightly and refrigerate for several hours to blend flavors.
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