Roasted Eggplant Dip

Serve this chunky dip with crusty French bread that has been thinly sliced, brushed with olive oil, sprinkled with salt and pepper, and toasted to a golden brown in a 450 degree oven.

Source
Annual Recipes 2004
Roasted Eggplant Dip
Photography: RICHARD GERHARD JUNG
  • prep 5 mins
  • total time 45 mins
  • servings 4

Ingredients

  • 1 large eggplant (about 1 1/2 pounds)

  • 8 ounces creme fraiche or sour cream

  • Juice of 1 lemon

  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Heat broiler. Pierce eggplant several times with a fork, and place on a rimmed baking sheet. Broil, turning every 5 minutes, until skin is blackened all over and flesh is very soft, about 20 minutes. Remove from oven, and let stand until cool enough to handle.

  2. Step 2

    Peel off and discard blackened skin; place flesh in the bowl of a food processor, and puree until smooth. Transfer to a serving bowl. Stir in creme fraiche and lemon juice; season with salt and pepper. Serve warm or at room temperature with toasted bread, if desired.

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Reviews (1)

  • rinad
    15 Jun, 2010

    you can add thini ,some water, cummine , chili powder and one tablespoon of white vinegar instead of fraiche believe me it is more delicious
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