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Eggplant Dip

Whole eggplant brushed with olive oil and roasted until soft. Eggplant flesh scooped out and added to hot skillet with olive oil, diced onion, tomato paste, minced garlic and fresh lemon juice. Mixture is cooled and processed until smooth. Served room temperature with crackers, pita wedges, or chopped fresh vegetables.

Ingredients -

1 Eggplant, cooked
1/3 cup Extra Virgin Olive Oil
1 Onion, diced
3 tablespoons Tomato Paste
3 Garlic Cloves, minced
1 tablespoon Fresh Lemon Juice

Preparation:

1. Turn the oven to 350 degrees and preheat.

2. Line a baking dish with a sheet of foil and brush with olive oil.

3. Place the eggplant on the foil and bake until soft.

4. Add the olive oil and onions to a skillet and sauté until translucent.

5. When the eggplant is soft, scoop out the flesh and add to the skillet with the onions, tomato paste, garlic and lemon juice.

6. Simmer for 20 minutes over low heat.

7. Allow to cool slightly and add to a food processor and process until smooth.

8. Add salt, pepper and lemon juice, to taste as desired.

9. Serve at room temperature with crackers and pita wedges.

Eggplant Recipe Tip -
Marinating Eggplant

	To mask the bitter taste of eggplant, marinate it in a mixture of olive oil, garlic and seasonings for as little as 20 minutes up to as long as overnight. Adding a sweet flavor like honey or orange juice will further hide the bitterness. Serving cooked eggplant with sweet vegetables will also conceal the bitterness and create a delicious dish.

Eggplant Recipe Tip -
Garlic Equivalents

	It’s important to know garlic equivalents when using recipes so that you can make substitutions when needed. 1 head of garlic contains about 10 to 15 garlic cloves. If a recipe calls for 1 small garlic clove, the equivalent = ½ teaspoon garlic salt, ½ teaspoon minced garlic, ¼ teaspoon garlic juice and 1/8 teaspoon garlic powder.

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