vegan, gluten free, nut free

This roasted eggplant and garlic dip recipe is incredibly simple and delicious. Perfect as a side dish, snack or even lunch. When roasted the eggplants develops a beautifully smokey flavour, while the roasted garlic is wonderfully sweet. Once that is done, all that is required is a bit of seasoning, squeeze of lemon juice and that’s it!

This is really one of those recipes i find myself coming back to time and time again. It’s perfect for a snack with some crackers, or even as a side dish with grilled fish.

 

Roasted Eggplant & Garlic Dip

 

 

Yield: about 4 cups

Prep time: 5 mins

Cook time: 45 mins

Ingredients

3 large eggplants

6 garlic cloves

1/2 lemon, juice

1 tsp Tabasco

Salt & pepper

Olive oil

Directions

  1. Preheat oven to 350F / 180C / gas mark 4.
  2. Slice the eggplants in half, drizzle some olive oil in a large baking dish, place the eggplants skin side down in dish, drizzle with more olive oil.
  3. Put the garlic cloves in the baking dish – keep the skins on.
  4. Place in the oven and cook for 45 minutes.
  5. Remove from oven, leave to cool a bit.
  6. Scoop the flesh out of the eggplants into a food processor.
  7. Squeeze the garlic out of the skin. Add to the food processor.
  8. Add the lemon juice, Tabasco, a tablespoon of olive oil, salt and pepper.
  9. Pulse in processor until combined but not too smooth. Taste and add more seasoning/Tabasco to taste.
  10. Serve with some tasty crackers!