Roasted Eggplant Spread
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Serve up this heart-healthy appetizer as a crudite at your next dinner party. It’s delicious and easy – and when I made it last night, I got many requests for the recipe. Thanks to Dana White for yet another recipe winner. My version uses a lot more garlic (you roast it so you can really up the garlic ante for depth of flavor without garlic aftertaste) and also more lemon juice.
For a no-chopping roasted eggplant dip, try my Going Lo-Co Roasted Eggplant, Garlic and Sundried Tomato Dip.
Pair it with Blistered Shishito Peppers and round out with whole grain chips and Green Sauce and/or Fresh Sauce (aka Salsa) and you can easily present a whole array of delectable, heart-healthy appetizers!
- 1 large eggplant peeled and diced
- 6 cloves garlic peeled but not sliced or minced
- 1/2 large red pepper diced
- 1/4 jalapeno pepper (sliced in half) optional
- 1/4 red onion roughly chopped, white onion OK substitute
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoons fresh thyme leaves
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/2 tablespoon honey
- Juice of ½ a lemon or more (I use 1/2 lemon)
- Salt and pepper to taste
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Preheat oven to 425°F.
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On a large sheet pan, combine eggplant, garlic, peppers and onion. Drizzle with olive oil and thyme; season with salt and pepper, and toss gently.
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Roast for 25-35 minutes, turning once until vegetables are slightly golden and tender- set aside to cool slightly.
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Transfer eggplant mixture to a food processor fitted with a steel blade; add herbs, honey and lemon juice. Pulse or process until just combined - if looks a little too dry add a bit more lemon juice.
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Serve at room temperature, with whole wheat pita chips and crudite for dipping or spread on baguette, crackers and sandwiches.
Makes about 3/4 cup or about enough for one dip container for a party!
