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When it comes to eggplant, my tastes are fairly simple. I like it salted, brushed with olive oil and grilled, or cut into rounds and broiled. However, once in a while, I want something a bit more sophisticated and showy from my eggplant. Over the weekend, I found myself confronted with two firm, fresh eggplants and so decided to make a dip. I split the eggplants in half, rubbed them with olive oil and roasted them on a parchment lined baking sheet (I also threw a foil-wrapped head of garlic in with them as well).
After half an hour, when the flesh put up no resistance to the tines of a fork, they were done. I let them sit until they were cool enough to handle and then I peeled them into the bowl of a food processor. The roasted garlic went in, along with salt, pepper and some lemon juice. I drizzled in some olive oil while the motor ran. After a minute it was done. It was wonderful just then, still warm and creamy. It's also delicious cold, straight out of the fridge with a tortilla chip. Because the garlic is roasted, the flavor is fairly mild, so it could even be something your kids might dig on. It would also make a good potluck contribution (with a bowl of cut up veggies or crackers) A more organized recipe is after the jump.
