Friday, November 07, 2014
Non-Babaganoush, Non-Shakshouky Eggplant Dip
Though the meetings are only once a month, I don't think my guests want to eat the same babaganoush or hummus every time, so I mix things up. Like I said, eggplant is easy, and it certainly takes on flavors well. I had half a preserved lemon in the fridge that I wanted to get rid of so I could use the jar for a fresh batch and decided to use that as a starting point for flavoring. I added a bit of this and a bit of that until the dip had a balance of tart and sweet flavors with a little nip of heat.
If you don't have preserved lemons on hand, use the juice and finely grated zest of half a lemon.
Lemony Eggplant Dip
1 large eggplant
1/2 preserved lemon, chopped
1 tablespoon cilantro, minced
1 clove garlic, minced
1/2 roasted red pepper (jarred or fresh)
Extra virgin olive oil
Preheat oven to 400°F. Cut eggplant in half lengthwise and place cut-side-down on a baking sheet. Bake for 20-30 minutes, until soft and collapsed. (Or...skip the oven and cook in the microwave for 8-10 minutes.) Set aside until cool enough to handle.
When eggplant is cool, scrape out the flesh and put it in the bowl of a food processor along with the lemon, cilantro, garlic, red pepper, and a glug of olive oil. Pulse to a puree. Season with agave syrup, a big pinch of salt, and as much cayenne as you care to add.
Enjoy with crudites and pita chips or fresh pita triangles. Also tasty stuffed into a pita with some baby greens and more roasted red pepper. Feta, too, if you have it.
Posted on Minxeats.com.