A very Mediterranean dish, inspired by baba ghanoush but without tahini. This is vegetarian and vegan with delicious spices, tomatoes, onion and garlic. This dip takes eggplant (aubergine if you are in the rest of the world) to a whole new level. Roasting eggplant is one of the best ways to impart a ton of flavor into an otherwise bland vegetable. Best served with toasted pita chips which are pitas cut into triangles, brushed with oil and baked for 10-15 minutes at 350°F/180°C. There’s a little preparation involved when cooking with eggplant. The recipe starts with sliced eggplant. The slices are sprinkled with salt and allowed to sit for about 15 minutes. This does 2 things: this allows the extra moisture to be drawn out for better browning when roasting and will take out any bitterness in the eggplant. I also like to leave the skin on, so when they are processed you can see flecks of purple in the dip. This is a personal choice and you can peel them if you like. The eggplant slices, quartered onions, garlic cloves are sprinkled with a delicious spice blend then roasted in a hot oven. I add the tomatoes in the last 10 minutes of cooking because they will get too mushy, we just want them to burst and soften. Once the veggies are done roasting, allow them to cool for a few minutes so you can handle them, then into the food processor (or blender) they go. I pulse until they are slightly smooth but still have a little texture. If you’ve made this Roasted Eggplant Dip or any other recipe leave a comment below. I love to hear from my readers!
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