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Rosemary Eggplant Dip
I used to loathe eggplant with a passion until I discovered how delightful it was roasted. Yummy! This dip uses that marvelous flavor with just a few other simple ingredients for a dip that is fabulous for parties or family dinners. Try serving the dip with sliced vegetables, pita crisps, crackers, baguette slices, or bread sticks. This recipe calls for a "small" eggplant - I usually will vary the size of the eggplant I use depending on how much my guests like eggplant. If you have a larger eggplant, or just want more dip, the recipe can be doubled easily. The dip can be made up to two days in advance and stored tightly wrapped in the refrigerator.
1 small eggplant
2 cloves garlic
1/2 cup sour cream
Salt
Freshly ground pepper
1 tablespoon chopped fresh rosemary
Bake the eggplant in a 425 degree oven until the skin is charred and
the flesh is tender, turning occasionally. The time will vary greatly depending upon the size and ripeness of the eggplant. Cut the cooked eggplant in half and scoop out the flesh. Cool the eggplant and place in a food processor with the rest of the ingredients and process until smooth.
Chill for at least 2 hours.
Makes 4 servings.
Preparation Time: 5 minutes
Cooking Time: Approximately 40 minutes
Total Time: 45 minutes
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