Roasted Eggplant Dip anyone? This is a delicious spread filled with flavor. What’s more, it’s easy to prepare and affordable. It’s best for any occasion, too!
Yummy Roasted Eggplant Dip with Pitta Strips
4 Pitta breads
2 Large eggplant
1 Garlic clove, peeled
1/4 teaspoon Sesame oil
1/2 teaspoon Ground cumin
1 tablespoon Lemon juice
2 tablespoon Freshly chopped parsley
Fresh salad leaves, to serve
Salt and freshly ground black pepper
Preheat the oven to 350 °F/Gas Mark 4. Cut the pitta breads into strips. Spread the bread on to a large baking tray in a single layer.
Cook in the preheated oven for 15 minutes until golden crisp. Leave to cool on a wire cooling rack.
Trim the eggplant, lightly rinse and reserve. Heat a griddle pan until almost smoking. Cook the garlic and eggplant for about 15 minutes.
Frequently turn the eggplant. Cook until very tender with charred skins and wrinkled. Remove from heat, and leave to cool.
When the eggplant are cool, cut into half and scoop out the flesh. Then, put into a food processor.
Squeeze the softened garlic flesh from the papery skin and add to the eggplant.
Blend the eggplant and garlic until smooth. Add sesame oil, cumin, and lemon juice. Blend again to mix.
Season salt and black pepper, and stir in the parsley. Then, serve with pitta bread strips and mixed salad leaves.
* Serves 4.