Ingredients
-
1
-
1
-
3
-
1
-
2
-
1
-
1
-
-
-
1/4
-
-
-
-
-
Directions
Roasted Eggplant, Onion and Garlic Dip or Spread, Saw this on FoodTV’s Cooking Thin show This was easy to make and tasty It was voted a hit in my house Serve it with crackers or pita bread It can be made ahead of time
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees F. |
|
2
Done
|
Rub Eggplant and Onion With Olive Oil and Place on a Baking Sheet. |
|
3
Done
|
Bake About 25-30 Minutes, Until the Eggplant and Onion Have Softened, Turning Once. |
|
4
Done
|
Add the Garlic to the Baking Sheet at the Baking Halfway Point, Approximately 15 Minutes. |
|
5
Done
|
Remove from Oven and Cool Until Able to Handle. |
|
6
Done
|
Peel the Eggplant and Garlic and Place Into Food Processor (easiest Way to Get the Eggplant Is to Cut in Half and Scoop It Out With a Spoon). |
|
7
Done
|
Cut the Onion Into Quarters or Large Chunks and Add to the Food Processor. |
|
8
Done
|
Add Vinegar, Lemon Juice, Parmesan, Salt and Pepper. |
|
9
Done
|
Pulse Until It Is of a Dip or Spread Consistency. |
|
10
Done
|
Add Cilantro and Briefly Pulse. |
|
11
Done
|
Taste and Adjust the Seasonings. |
|
12
Done
|
Refrigerate Until Ready to Eat. |
