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Roasted Eggplant Spread

Posted by: admin in: ● November 14, 2010

This dip is great served cold or room temperature… an alternative for hummus or salsa, you can spread it on a sandwich or wrap, or dunk fresh veggies or chips in it.

1 small-medium eggplant, cubed & roasted, about 2 cups

1 tbsp crushed garlic

1 tbsp tomato paste

1-2 tbsp extra virgin olive oil

1/2 cup fresh basil leaves, chopped

1/2 lemon, juiced

salt & pepper to taste

Cube the eggplant, skin on, and drizzle with ~ 1 tbsp. EVOO, sprinkle with salt and pepper, and roast under broiler until just browned and soft. Mix all ingredients in a food processor, adding additional olive oil if a smoother consistency is desired. Season to taste with salt and pepper (I am liberal with both!) Enjoy!

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