Donna B. | Eggplant Dip
Jan 31, 2014 at 7:40 pm |
1 medium eggplant
1 Tbsp olive oil
2 ½ Tbsp fresh lemon juice
2 medium cloves garlic
½ tsp kosher salt
¼ tsp black pepper
¼ tsp smoky paprika (or more to taste)
1 tsp lemon zest
Preheat oven to 375°F. Place whole eggplant on a baking sheet; pierce it in several places with a fork. Roast, turning once during cooking, for 1 hour; cool completely. Slice eggplant open and scoop out all the flesh; place flesh in a food processor or blender. Add oil, lemon juice, garlic, salt and pepper; puree until smooth and garnish with zest. Great with veggies or toasted pita.
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