DF, V, VG, GF
I knew I would like this dip, but I didn’t realize how much I would love it. For a quick snack I ate some with pita chips, then later I ate some on a sandwich with arugula and thinly sliced red onion (prosciutto and fresh mozzarella would have been good additions as well). This dip has so much flavor packed into every bite, also making a perfect appetizer for drinks with friends. This recipe makes 1 c, I suggest doubling the recipe for more than 3 people.
Eggplant, Sun Dried Tomato and Roasted Garlic Dip
1 baby eggplant, chopped
3 garlic cloves in skins
1/4 c sun dried tomatoes packed in oil, drained
1 tbs oil from sun dried tomatoes
6 basil leaves
Preheat oven to 350. Place chopped eggplant on a baking sheet and toss with olive oil and salt until evenly coated. Place garlic cloves in aluminum foil with a bit of olive oil and salt, then seal and place on baking sheet with eggplant. Roast in the oven for 30 minutes, let cool for 5 minutes.
Carefully remove garlic from skins then place in a food processor with cooled eggplant. Add sun dried tomatoes, oil, and basil. Pulse until smooth. Spoon into a small bowl or ramekin then serve with pita chips or sliced veggies.