The Recipes

Roasted Eggplant Dip

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

INGREDIENTS:

- 1 small eggplant

- 2 garlic cloves

- 1 T. Sambal Olek

- Pita bread, cut into triangles for serving

- salt, pepper, olive oil

DIRECTIONS:

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.