I am still getting a few stray eggplants from my CSA share, and when I received a bunch of cilantro too, I knew it was time to make this recipe.
Source: Simply in Season
Ingredients:
- 2 medium eggplants (peeled and cut into 1 inch cubes)
- 2-3 cloves garlic (peeled and sliced)
- 1 Tbsp olive oil
- 2-3 Tbsp more olive oil
- 1 C fresh cilantro
- juice of 1-2 lemons
Directions:
- Soak the eggplant in a bowl of cold water for 20 minutes. Then place in a baking pan along with the garlic and oil; stir and bake for 20-30 minutes in a preheated 350F oven until soft, stirring occasionally.
- In a blender or food processor, place the roasted eggplant and garlic and 2-3 Tbsp of olive oil and mix until smooth.
- Add half the lemon juice and cilantro; mix well; let sit 5 minutes and taste. Adjust seasonings.
The Verdict: I made this for my sister and her family, and while it was good, it wasn’t spectacular. I think I added too much cilantro at the end. It IS a healthy, low cal dip so for that reason I’ll probably keep the recipe around.
This post shared at Recipe Roundtable and Works for Me Wednesday
We had a bunch of eggplants from our CSA and I saw this in Simply in Season. We loved it (especially with pita chips!)!
I’ve never tried Eggplant. Neither of my parents liked it and my hubby is not an adventurous eater, so it’s never come up. This recipe does seem to have promise! Thanks for linking up 🙂