Roasted Eggplant Dip
by Caren McSherry
Dips of various flavours are always a welcome "help yourself" invitation on any table. Eggplant is widely available and with a bit of seasoning and blackening, eggplant can really come together in a delicious unique dip.
Ingredients:
- 1 medium eggplant, about 14-16 ounces
- 1 head roasted garlic
- 1/4 cup mascarpone cheese or cream cheese
- 2 tablespoons tahini paste
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 teaspoons Dukkah
- 1 teaspoon kosher salt
- Fresh ground pepper to taste
Method:
1. Cut the eggplant in half lengthwise, place the cut side on an open gas flame or Bbq until the surface chars all over. Once the surface is charred, about 10 minutes, transfer to a 375F oven and roast for a further 50 minutes until the eggplant is soft. Remove and set aside until cool enough to handle.
2. While the eggplant is cooking, cut 1/4 inch off the top of the garlic head. Rub lightly with olive oil and loosely wrap with foil. Bake at 325F for about 1 hour until soft and golden. Cool and then remove the cloves from the papery skins.
3. Peel back the skin from the cooled eggplant and transfer the pulp to the bowl of a food processor, add the roasted garlic cloves, mascarpone, tahini, lemon juice and zest and dukkah Process the mixture until it is smooth and creamy. Add the kosher salt and ground pepper, taste for seasoning.
4. Can be made up to 3 days ahead and chilled.
5. Serve with the pita chips (on page 31 in Starters, Salads & Sexy Sides cookbook)
Makes 1 heaping cup.
Notes: Dukkah is spice mixture of Egyptian origin with a blend consisting of toasted nuts, seeds and spices.
Copyright (c) Caren McSherry 02/2020
2. While the eggplant is cooking, cut 1/4 inch off the top of the garlic head. Rub lightly with olive oil and loosely wrap with foil. Bake at 325F for about 1 hour until soft and golden. Cool and then remove the cloves from the papery skins.
3. Peel back the skin from the cooled eggplant and transfer the pulp to the bowl of a food processor, add the roasted garlic cloves, mascarpone, tahini, lemon juice and zest and dukkah Process the mixture until it is smooth and creamy. Add the kosher salt and ground pepper, taste for seasoning.
4. Can be made up to 3 days ahead and chilled.
5. Serve with the pita chips (on page 31 in Starters, Salads & Sexy Sides cookbook)
Makes 1 heaping cup.
Notes: Dukkah is spice mixture of Egyptian origin with a blend consisting of toasted nuts, seeds and spices.
Copyright (c) Caren McSherry 02/2020
