Tuesday, February 19, 2008

Eggplant Dip


1 eggplant, cooked
1/3 cup extra virgin olive oil
1 onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice

Preheat oven to 350°F.

Place eggplant on a sheet of foil brushed with a little olive oil in a baking dish. Bake until the eggplant is soft.

n a skillet, heat olive oil and sauté onions until translucent. Scoop out the eggplant meat and add to skillet with remaining ingredients. Simmer over low heat for about 20 minutes. Allow to cool 10 minutes, then puree in a blender or food processor.

Season to taste with salt, pepper, and lemon juice.

Serve at room temperature.

No comments: