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Categories: Appetizers, Vegetarian

Roasted eggplant dip

Roasted eggplant dip
Los Angeles Times

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 ... Read more

Total time: 1 hour 20 minutes plus 8 hours chilling | Serves 6 to 8
  • 1 large eggplant, peeled, cut into 2-inch cubes
  • 1/2 large red onion, cut into 2-inch cubes
  • 2 plum tomatoes, halved and seeded
  • 1 teaspoon coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 1 to 4 tablespoons water
  • 2 teaspoons lemon juice
  • 1/4 cup cilantro leaves, loosely packed
  • 1 large clove garlic, minced
  • 4 teaspoons small capers, drained

Step 1Place 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.

Step 2Bake at 400 degrees until eggplant is soft, stirring once, about 30 minutes. Cool on wire rack.

Step 3Transfer 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.

Step 4To 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.

Each of 8 servings:
72 calories; 361 mg sodium; 0 cholesterol; 5 grams fat; 6 grams carbohydrates; 1 gram protein; 2.04 grams fiber.
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