Recipe of the Week: Roasted Eggplant Dip

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It’s the end of eggplant season (though there’s never a bad time to eat them), and we needed something to do with our favorite purple vegetable. Roasted? Definitely. And a chance to incorporate it into other foods we love? Even better.

The perfect solution? Read as follows:

Roasted Eggplant Dip                                                          Yield: 1qt

Ingredients:

3ea eggplant, (Italian) large, or about 3lbs raw

2ea sweet onion, peeled and roughly chopped

4 cloves garlic, smashed and rough chopped

1T cardamom, ground

2T cumin, ground

2t cayenne Pepper

3ea lemons, zested and juiced

3c vegetable stock or water

4T sunflower oil or grapeseed oil

TT sea salt

Directions:

Preheat oven to 350f

Slice off the tops of the eggplants and then cut them in half and place cut side down on a lightly oiled sheet tray. Drizzle with oil and sprinkle with salt.  Roast in oven until eggplant skin is caramelized with “squishy” and tender flesh.

Remove eggplant from oven and place into a non-reactive pot.  I like to leave the skins on. For two reasons, nutritional value and the nuttiness they create.  Yum.

Place onion, garlic, and spices into the pot and season with salt and just cover with vegetable stock or water. Bring to a boil and simmer until onions are translucent and cooked through.

Purée in a high speed blender with sunflower oil until smooth. Transfer to a bowl and whisk in lemon juice and zest.  Then fold in fresh herbs.

Taste for seasoning.

Does it need more salt or cayenne? All the different types of eggplant have different sugar content and flavors can even fluctuate depending on growing conditions.  This causes different flavors profiles.  None are the same, so taste taste taste!

Top with some slightly charred pine nuts and a drizzle of virgin sunflower oil.

Use for fresh veggies, pita bread, sandwiches, wraps and etc…

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.