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Fabulous Eggplant Dip


Eggplant Caviar

This is the original recipe for what we all refer to as the Fabulous Eggplant Dip.  This is one of the few recipes that I don’t mess with – I like it just the way it is.  It tastes great on sliced cucumbers!

By Nora Kogan, originally published in Real Simple

Makes 1 1/2 cups (serves 4)

Ingredients

  • 1  large eggplant (about 1 1⁄2 pounds)
  • 1/2  small onion, finely chopped (1⁄4 cup)
  • 1  clove garlic, finely chopped
  • 2  tablespoons  chopped flat-leaf parsley, plus more for serving
  • 1  tablespoon  olive oil
  • 1  teaspoon  red wine vinegar
  • 1  tablespoon  mayonnaise (optional)
  • Kosher salt and black pepper
  • Cut-up vegetables, for serving

Directions

1. Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.

2. When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.

3. Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the vegetables, if desired.

Roasted Veggie Dip

I just realized that my favorite Roasted Veggie Dip recipe hasn’t made it to this site.  This is a great dip for raw veggies and chips, but it’s also wonderful as a flavorful spread for chicken or fish.  I tell everyone it’s a veggie dip because the original name for this is Roasted Eggplant Spread and so many people won’t even try it if they hear the word eggplant.  And yet everyone who tries this, absolutely loves it.  I wish I could take credit for creating it, but it’s actually an Ina Garten recipe (from Food Network).  It’s easy to make, healthy, gluten-free, dairy-free and tasty.  What more could we ask for?!  Click here to find recipe.