Roasted Eggplant Dip
Japanese Eggplant are so easy to grow. Two plants can overwhelm me with so much fruit. I had to quickly think of something. I had Roasted, made Ratatouille, and Cooked with Orzo. Even used in my Eggplant Parmesan, prefer the larger variety for this. (The larger variety can be used in this recipe instead, and you may prefer. Just cut one large unpeeled eggplant into one-inch squares.) This is what I came up with! And what a great idea for these hot summer evenings (with wine, of course).
Preheat oven to 400 degrees F.
3 Large Japanese eggplant or 1 of the larger variety-wash, remove stem-cut the Japanese variety into one inch slices, the other larger variety into one inch cubes-do not peel eggplant)
3 1/2 Tablespoons best olive oil
1/2 Teaspoon sea salt
Dash of ground pepper
2 Green onions-slices
1-2 Cloves of garlic-smashed
Healthy sprinkle of smokey paprika
Garnish with sliced green onions or minced parsley
In a large bowl add the eggplant and 3T olive oil. Toss lightly and spread on a baking sheet that has edges. Sprinkle with salt and pepper. Place into preheated oven and bake for 30 minutes.
Toss the onion and garlic in the remaining olive oil. Set aside.
After the 30 minutes remove the baking sheet from the oven and turn the eggplant over. Sprinkle with the onion and garlic and drizzle with the remaining olive oil. Pop back into the oven until the egg plant begins to brown. Fifteen minutes plus.
Remove the roasted vegetables and let cool to almost room temperature.
In a food processor blend the roasted vegetables until almost smooth.
Spoon into a serving bowl and sprinkle with paprika and garnish.
Refrigerate for a firmer result. Serve with crusty Italian bread or pita bread. Great light meal.