Oh my gosh! You have company coming over, people who favor vegetarian treats, and all you have in the refrigerator is this eggplant! Now what do you do? Relax!! If you have an over or an outside grill, about 20 minutes of time, some garlic and olive oil, you are in good shape! Broil or grill the whole eggplant until soft, scoop out the insides into a bender with a clove of garlic and some oil, and voila! a vegetable dip for crudites that will be the envy of your friends and family!
Here are the details...
Ingredients
1 eggplant
1 clove garlic or 1/2 tsp garlic powder
2 tbs olive oil
salt and pepper
Preparation
Heat an outdoor grill or an indoor oven on high heat. Place the eggplant on the grill's grate or into a shallow aluminum pie pan and into the oven and cook turning one for 15-20 minutes or until the eggplant's outside is charred and the inside is very soft.
Remove the eggplant and scoop the insides (being careful to avoid including any of the charred skin) into a blender together with all remaining ingredients. Puree for 15 seconds or until smooth. Transfer to a small serving bowl, cover, and refrigerate until serving.
Serve this with cut up pieces of fresh raw vegetables, spread onto crackers, or onto pita chips, cocktail bread, or toast.
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