Garlicky Eggplant Dip
Recipe and images courtesy of Better Homes and Gardens magazine, September 2011 issue.
A surprising combination of chocolate and eggplant, this delicious dip is a great addition to chicken sandwiches or grilled vegetables.
Prep Time: 20 min. Road Time: 45 min
- 2 -12 oz. eggplants, washed
- 3 cloves garlic
- 1/2 oz. milk chocolate, melted
- 1 tbsp. unsweetened cocoa powder
- 1 tbsp. lemon juice
- 1/4 cup walnuts, chopped
- 1 tbsp. chopped fresh cilantro
- 1/2 tsp. paprika
- Pita bread rounds
Katrina's Inspiration"My purpose is to get people to relax and enjoy new things…I want people to feel like they can settle in, eat as much as they want, and try as many flavors together as they please."
DirectionsGarlicky Eggplant Dip:
1. Preheat oven to 350 degrees. Randomly poke holes in eggplants with a fork. Place on parchment-lined baking sheet. Roast about 45 minutes, until eggplants are thoroughly cooked and collapse, cool.
2. Meanwhile, with a mortar and pestle, mash garlic with 1 teaspoon salt to make a paste.
3. Peel skin from eggplant. Chop flesh in chunks. In a food processor, combine eggplant, melted chocolate, cocoa powder, and garlic paste. Process until nearly smooth. Then mix in the 1 tablespoon olive oil, lemon juice, ¼ cup chopped walnuts, cilantro and paprika. Cover to chill.
4. To serve, bring dip to room temperature. Top with additional walnuts and drizzle with olive oil. Pass pita bread. Refrigerate, covered, up to 5 days.
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