Eggplant Tomato Dip
This is along the order of baba ghanoush; really good flavor combos– delicious with pita chips or raw veggies.
2 tsp. olive oil
2 tsp. minced onion
⅛ tsp. pressed garlic (about ½ small clove)
¼ c. chopped tomato, with juices
½ c. roasted eggplant cubes*
2 Tbsp. roasted peanuts (if using salted, cut the salt when seasoning)
2 tsp. lemon juice
Salt
Saute the onion and garlic in the oil for about 2 minutes until they are soft and aromatic. Add tomatoes and cook 1-2 minutes more, just to soften a bit.
In a food processor or blender, chop the peanuts, then add eggplant, tomato mixture (scrape pan with spatula to get all juices), lemon juice, salt to taste, and puree until smooth. Add a splash of water or tomato juice if it is too dry.
*To roast eggplant:
Place cubes of eggplant in a sieve, toss with a couple dashes of salt, and allow to sweat over the sink for about an hour. Pat/gently squeeze between a paper or cloth towel to remove any excess moisture.
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a bowl, toss the eggplant cubes with 2 tsp. olive oil, season with a dash of salt, then bake on the prepared baking sheet for 20-30 minutes or until they are nicely browned.
Eggplant can also be roasted unpeeled and whole (remove stem). Just poke a small slit somewhere, and put on a parchment lined, rimmed baking sheet, then bake at 375° for 30 minutes, or until it’s very soft at the stem end. Cool slightly, cut in half lengthwise, and scoop out the flesh.
Recipe created or adapted by Liz Talley, Urban Graze
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