• 16 Ratings

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Roast eggplants on a baking sheet until collapsed and very tender, about 1 hour and 15 minutes.

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  • 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.

  • 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.

Reviews

16 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1