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.
- Total Time:
- Servings: 4
Photography: RICHARD GERHARD JUNG
Source: Annual Recipes 2004
- 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
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.
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.