Friday, May 6, 2011

Mediterranean Eggplant Dip

If you like Mediterranean flavors, I think you will love this. It is great for entertaining! You can have it pre-made and heat it in the oven and use it for an appetizer while you are cooking your meal, or you could use it as a side dish as well. This probably isn't main course caliber but I love it late at night with some homemade naan and a good movie! ;)


2 Eggplants 
3-4 Cloves garlic peeled
1/2 C Plain Greek yogurt
S&P to taste
1 tsp Cumin
1 Lemon juiced


Poke lots of holes in your eggplants with a fork, place in a baking dish and roast for 75 minutes at 350 degrees. When finished cut eggplants in half length wise. Scoop out the seeds and discard them. Now, scoop out the rest of the eggplant leaving only the skins behind. * You can do this the day before and refrigerate it until you make the actual dip.
Put all of the ingredients in a food processor and puree until everything is completely smooth and blended. *Again, you can do this the day before and refrigerate until you need it.
pour into a greased baking dish and bake at 350 degrees for about 20 min or until bubbly. Serve with homemade naan. *There is a recipe on an earlier blog post, you can add 2 cloves of crushed garlic to that dough recipe for a more flavorful naan.

1 comment:

  1. It will be nice to have your recipes all typed out from this blog when you go to make your recipe book. =) Just saying.