Roasted eggplant dip
A casual holiday get-together should be nice and simple, without a lot of work.
Consider these appetizers, which can be made ahead and require little time in the kitchen. The roasted eggplant dip with toasted pita chips, and Gorgonzola crostini with chopped prunes are great served together. Each one also makes an appealing nibble with drinks.
Place eggplant, onion and tomatoes in large bowl. Toss with 1/2 teaspoon salt and 2 tablespoons oil. Transfer in single layer to shallow roasting pan or jellyroll pan.
Bake at 400 degrees until eggplant is soft, stirring once, about 30 minutes. Cool on wire rack.
Transfer vegetables to food processor bowl and add remaining salt, oil, 1 tablespoon water, lemon juice, cilantro and garlic. Process until very smooth, about 1 minute. Add more water if mixture is too thick (it thickens slightly in refrigerator). Stir in capers. Refrigerate at least overnight and up to 5 days.
To serve, stir well and let come to room temperature. Add more water if mixture is too thick, taste and, if needed, adjust seasoning. Serve at room temperature in small bowl with basket of toasted pita crisps beside it.
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