Eggplant shines beyond parmesan and ratatouille—It's high in soluble fiber—the type of fiber that helps to lower blood cholesterol levels. If you’ve got the outdoor grill going, poke a few holes in an eggplant and grill it until it’s soft, or you can roast it in the oven. The cooked eggplant can be refrigerated for a couple of days until you’re ready to make the dip. Once the dip is made, it stores well for about a week. This Grilled Eggplant Dip is a refreshing and savory alternative to hummus or as a sandwich spread.
2 pounds of Eggplant, about 2 fruits
1/4 cup fresh Lemon juice
1 medium Shallot
1 clove fresh Garlic
3-4 sprigs fresh Mint
4-5 sprigs fresh Thyme
2-3 sprigs fresh Oregano
2 Tbsp extra virgin Olive Oil, divided
3/4 tsp Sea Salt
1/4 tsp fresh ground Black Pepper
1. Stab whole eggplants about 4-5 times with a paring knife. Place eggplant on a preheated grill to char the skin for about five minutes before turning every five minutes or so, about 20-25 minutes. (Or, you can roast them in a 425F degree oven until completely soft, about 15-20 minutes. Allow eggplants to cool.
2. In bowl of a food processor, finely mince shallot, garlic, mint, thyme, and oregano.
3. Slice the eggplants lengthwise in half and scrape flesh into the processor bowl to blend into a thick puree.
4. Add lemon juice, one and a half tablespoons olive oil, salt and pepper and blend well. Use a spatula to scrape dip into a serving dish.
5. Drizzle with remaining half tablespoon olive oil, and serve with crusty bread or crackers. Top with roasted red peppers for more color, vitamin C and fiber.
Cheers from the Kitchen! KC