Category: Snack
Roasted Eggplant Dip - TastyPlanner.com
Chef: Sidge Chapman
I came across this in a gardening blog and really want to try it
Recipe Source: http://growingsimplicity.bl...
Ingredients
1 large regular eggplant or 7 small Japanese ones
6-8 roma tomatoes
6 Cloves Garlic
25 large fresh basil leaves
2/3 c. cottage cheese
2 tbsp. shredded asiago cheese
salt and pepper
3 tbsp. extra virgin olive oil
Instructions
Preheat oven to 425. Peel and cut eggplant into chunks. Cut up tomatoes into ½” cubes. Peel garlic cloves and slice open. Oil a cookie sheet with one tbsp. of the oil. Place eggplant and garlic chunks at one side and tomatoes at the other. Drizzle the rest of the oil on top and add salt and pepper to taste. Place cookie sheet in oven and roast for 25-30 minutes. Remove from oven.
Put roasted eggplant and garlic into food processor or blender. Add cottage cheese. Blend thoroughly. Add most of the basil leaves – pulse only until the basil is in small pieces, not pureed.
Add mixture into a shallow cast iron or glass baking dish. Fold in the roasted tomatoes. Add asiago to the top. Bake uncovered for 15-20 minutes. Garnish with basil leaves and serve hot with pita chips. Bon Apetit!
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