Wednesday, September 24, 2008

EGGPLANT DIP

4-6 long eggplants
1 sweet bell pepper
3 roma tomatoes
One whole head of garlic
1 can garbanzo beans
Juice from half a lemon or one lime
Olive oil
Salt & pepper

Preheat oven to 375. Skin strips off eggplants and cut in half lengthwise. Cut and clean bell pepper, removing all seeds, stem and core. Cut tomatoes in to thick slices. Cut the top layer off of the garlic head, exposing the tops. Place all items on a baking sheet and drizzle olive oil over everything. Lightly salt to taste and roast @ for approximately 30-40 minutes. About half way through, turn everything over and continue cooking until liquid evaporates from peppers and tomatoes. This may take more than 40 minutes. If so, remove eggplants and set aside until everything else is ready. When all items are cooked, place everything into a food processor. You will need to cut the eggplant into smaller chunks. Add drained garbanzo beans. Add salt and pepper and lemon or lime juice to season. Slowly begin to pulse all ingredients. Your mixture will begin to break down into a pasty concoction. Taste and adjust. Pulse again. Do not overpulse. Your mixture should appear colorful and pretty. Most important, the citrus juice from the lemon/lime will give it a special zing. Spread over crackers or dip some pita bread slices into it and enjoy.

Variations:
Marinated artichokes
Olives
Sundried tomatoes to replace fresh romas.

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