When there is a craving for roasted eggplant in the house, you must turn to the queen herself. However, Ina and about every other recipe on the internet also turns to bell peppers. To fix that, let’s use Ina as our guide, but keep things even simpler.
While she ain’t pretty, she is tasty. The leftovers made a good spread in the bottom of a quiche crust the next day.
(Almost) Ina’s Roasted Eggplant Dip
- 2 eggplants
- 1 onion
- 4 garlic cloves
- 3 T. olive oil
- 1/2 tsp. cayenne pepper
- 1.5 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 T. lemon juice
- 3 T. parsley (plus some for a garnish)
- Preheat oven to 400F (200C).
- Dice the eggplant and onion into ~1″ chunks.
- In a large bowl coat the veggies with olive oil, cayenne, salt, and pepper.
- Spread into a single layer on a baking sheet. Roast for 45 minutes, turning once at the halfway mark.
- Once slightly cooled, place veggies in a food processor with lemon juice and mix until combined. If needed, add more olive oil.
- Serve at room temp with veggies or crackers.
Note: leftover spread makes a delicious quiche filling.