Roasted Eggplant Dip

I guess you could call this baba ganoush ( i know that is probably not spelled right), no matter what you cal it or how you spell it, it is GOOD!

Take two small eggplants (about 500-600g total) and poke holes all over with a fork

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Roast them in a 350F oven until they are very soft (about 45 minutes).  They will look all shrivelled like this

Let them cook completely then peel or scoop out the insides and mash them.  Place in a sieve and let them drain for awhile.

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While the eggplants are cooking heat 2 tbsps olive oil in a pan and add 1 very finely chopped sweet onion and 3 large cloves of minced garlic.

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Cook until golden and soft.

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Add the drained eggplant mash to this and stir looking for about 5 minutes, take off heat and season to taste with salt and pepper.  Let cool.

Once this is cooled, stir in 1 cup plain greek yogurt.  Taste a little on a pita chip and season with some more salt if needed.

Chill until ready to serve.

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Serve with pita chips.  We will post the recipe for those the next time we make them, as I wasn’t thinking about the post completely since it was getting late as I was making this for a work pot luck and I needed to get finished so I could go to bed!

Very nice if you finely chop a few fresh mint leaves and sprinkle over just before serving.

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Recipe adapted from Nigella Lawson.

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5 comments on “Roasted Eggplant Dip

  1. Anita Kushwaha says:

    Looks delish! I love eggplant and usually use it in curries, but using it in a dip is a great idea.

  2. Ashley says:

    I just bought eggplants! I’ll have to try this out 🙂

    http://reasyume.wordpress.com

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