This time of year, just about every vegetable you come across should be roasted to enhance its flavors. Roasting the eggplant gives it a sweet and charred taste that just can't be beat. You can use the leftovers as a spread on sandwiches as well as just eating it as a dip.
Roasted Eggplant Dip
Serves: 2-4, or 1 with leftovers Time: 60 minutes Difficulty: Easy, easy, easy
- 1 small eggplant
- 2 garlic cloves
- 1 T. Sambal Olek
- Pita bread, cut into triangles for serving
- salt, pepper, olive oil
Preheat the oven to 375 degrees.
Cut the eggplant in half. Drizzle it with olive oil and season it with salt and pepper. Place it cut-side down on a baking sheet. Roast for 45 minutes, or until the flesh is soft and tender.
Transfer the flesh of the eggplant to a food processor along with the Sambal and garlic. Puree, adding a bit of olive oil if necessary.
Pour the puree into a bowl.
Place the pita triangles on a baking sheet. Drizzle them with olive oil, season with salt and pepper, and toast in the oven or in a toaster oven for 5-6 minutes.
Serve the dip with the pita bread wedges.