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Eggplant: Roasted Eggplant and Shallot Dip

Source of Recipe

Roasting cookbook


List of Ingredients

1 large eggplant, ends trimmed and quartered
3 large shallots, peeled and left whole
2 tablespoons good quality olive oil
4 tablespoons plain yogurt
juice of 1/2 lemon
1/3 cup chopped fresh chives or scallion
1 lemon cut into 8 wedges
4 rounds pita bread, cut into eighths


Recipe

Preheat oven to 400ºF. Wrap eggplant tightly in foil pouch. Roast eggplant for 30 minutes, then remove pouch from oven and add the shallots. Roast the veggies until eggplant is tender, another 20-30 minutes. Remove pouch from oven and let veggies cool slightly before opening it. While eggplant is still just a bit warm, use your fingers or small knife to peel off skin.

Place peeled eggplant and shallots, oil, yogurt and lemon juice in food processor; blend until almost smooth. Add the chives, salt and pepper, and process until the chives are just blended in, 1-2 seconds. Transfer dip to medium bowl and taste for seasoning. Sprinkle with paprika if desired. Surround dish with lemon wedges and pita bread. Can also serve with raw veggies and marinated cucumber and mint salad. Serve cold or at room temp. Makes about 2 c.