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Festive Eggplant Dip Recipe

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This recipe for Festive Eggplant Dip, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Marjorie Alexandre Davis
Added: Friday, December 15, 2006
Category:
Category:
Ingredients:  
Ingredients:  
5 garlic cloves (unpeeled)
3 pounds eggplant (2 to 3 medium)
2 tablespoons olive oil
1 medium onion, cut in half length wise (slice one half into ¼ inch thick pieces; finely chop the other half)
½ cup non-fat yogurt
¾ teaspoon fresh lemon juice
1 teaspoon coarse salt
freshly ground pepper
2 teaspoons chopped fresh cilantro (or dried cilantro to taste)
Directions:
Directions:
Pre-heat oven to 450.
Wrap garlic loosely in foil.
Put garlic cloves and eggplant on baking sheet with a rim.
Roast until eggplant and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes.
Remove garlic from oven; set aside.
Raise oven temperature and broil eggplant until skins are charred, about 3 minutes).
Transfer to wire racks; cool completely.
Heat oil in a small non- stick skillet over medium-low heat until hot, but not smoking.
Add sliced onion. Cook, stirring occasionally, until soft and golden ( about 8 minutes).
Set aside.
In a large bowl, whisk together chopped onion, yogurt and lemon juice.
Squeeze roasted garlic pulp into your yogurt mix; stir well.
Cut eggplant in half lengthwise.
Scrape flesh into a large, fine sieve placed over a large bowl; drain 15 minutes. Discard liquid.
Stir eggplant and salt into yogurt mixture;
add pepper.
Top with reserved cooked onion.

 

 

 

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