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Roasted-Eggplant Dip

Roasted-Eggplant Dip

Roasting eggplant results in a smoky, earthy dip. Homemade garlic chips add crunch. Serve the dip spread onto grilled flatbread.

Martha Stewart Living, March 2011 http://www.marthastewart.com/353196/roasted-eggplant-dip
3.5
Rated
70100(5)5
  • Yield Makes 3 cups
    Serves 12

Ingredients

    • 3 medium eggplants (about 3 pounds total)
    • 1/4 cup plus 1 tablespoon extra-virgin olive oil
    • 2 tablespoons plus 2 teaspoons pomegranate molasses (<a href="http://chefswarehouse.com" target="_blank">chefswarehouse.com</a>)
    • 1 teaspoon minced or finely grated garlic, plus 3 cloves, very thinly sliced lengthwise
    • Coarse salt

Directions

  1. Preheat oven to 400 degrees. Roast eggplants on a baking sheet until collapsed and very tender, about 1 hour and 15 minutes.
  2. Let stand until cool enough to handle. Peel, and discard skins. Transfer flesh to a colander, and let drain for 15 minutes. Finely chop eggplant, and transfer to a bowl. Stir in 3 tablespoons oil, the molasses, minced garlic, and 1 1/2 teaspoons salt.
  3. Heat remaining 2 tablespoons oil and the sliced garlic in a skillet over medium heat until garlic is golden, 6 to 7 minutes. Drizzle garlic oil over dip, and garnish with garlic chips.

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