Roasted Eggplant Dip

By gocatgo

Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from stardard recipes. roastin gthe onion and tomato alongside the eggplant also adds an extra dimension of flavor. Serve with sliced raw vegetables, crackers or pita bread.

Ingredients

• 1 large head garlic
• 1 eggplant, (about 1-1 1/2 lb), cut in halp lengthwise
• 1 small onion, cut into 1/2 inch thick slices
• 1 ripe tomato, cored, sliced in half and seeded
• 3 T lemon juice
• 2 T chopped fresh mint
• 1 T extra virgin olive oil
• 1/2 t salt
• Freshly ground pepper, to taste

Details

Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 450F. Cut top off the head of garlic to exspose a bit of the cloves. Wrap loosley in foil. Bake until the garlic is soft, 30 minutes. Let cool slighly. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 15 minutes longer. Let cool sligtly.
Squeeze the head of garlic releasing the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.