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Ethereal Eggplant Dip




Source of Recipe


Internet


List of Ingredients




3 tablespoon olive oil
6 to 8 baby eggplants (no longer than 6 inches) halved lengthwise
8 whole canned roma (plum) tomatoes, drained
1 nectarine, pitted and sliced
1 medium red onion, peeled and sliced
2 small bay leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt, kosher preferred, to taste
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice


Recipe



1. Heat the oil in a large, deep skillet over medium-high heat. When hot, add eggplants, skin-side up, whole tomatoes, nectarine slices and onion slices along with the bay leaves, cayenne, coriander , cumin, salt and black pepper.

2. Brown the eggplant on all sides, scraping the bottom of the pan as necessary to prevent burning. You want a deep roasted flavor. Remove pan from heat when the eggplant skin is tender, about 15 minutes.

3. Let vegetables cool briefly and remove bay leaves. Transfer vegetables to a food processor and pulse until mixture is finely chopped. Add lemon juice, taste and add additional salt and pepper to taste. Cover and refrigerate for up to 1 hour to allow flavors to meld.

4. Serve with rye, sesame, salt or cheese crackers. Alternatively, use as a condiment with grilled chicken or add to a dressing for baked or roasted vegetables.