Roasted Eggplant Dip
Rated 5.0 stars by 1 users
Category
sauces
Author:
CATHERINE FERRARESI
Servings
1 cup
Prep Time
20 minutes
Cook Time
45-60 minutes
One of our favorite dipping sauces featuring our Gustare Milanese Gremolata Extra Virgin Olive Oil.
Ingredients
- 2 eggplants, approximately 2 pounds
-
4 tbsp plain unsweetened cashew yogurt
-
2 tbsp Gustare Milanese Gremolata Extra Virgin Olive Oil, plus more for roasting and finishing
- 2 large cloves garlic
-
2 tbsp freshly squeezed lemon juice
-
½ tsp cumin, plus more for roasting
- ½ tsp. Gustare Fleur de Sel, plus more to sprinkle
- Optional: za'atar spice for finishing
Directions
Preheat oven to 450 degrees. Brush sheet tray with Milanese Gremolata olive oil and set aside.
Halve eggplant lengthwise and score skin several times. Sprinkle flesh with Gustare Fleur de Sel and allow to sweat 10 minutes. Rinse and pat dry.
Drizzle both sides of eggplant with Milanese Gremolata olive oil and rub evenly over the entire surface. Sprinkle both sides of eggplant generously with cumin.
Bake eggplant, flesh side down, on prepared sheet tray for 45-60 minutes, or until eggplant is tender, shriveled and charred on both sides. Allow to cool until comfortable to handle.
Scoop flesh into strainer and drain excess water for approximately 3 minutes.
Combine drained eggplant and remaining ingredients in food processor.
Pulse to blend and chop ingredients, maintaining some chunks and body to create a consistency that is truly pleasing to the palate.
- 8Finish with a drizzle of Milanese Gremolata olive oil and top with za’atar spice. Serve with fresh vegetables, crackers or pita bread. This is healthy party food. Dig in!
