Roasted Eggplant Dip

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Stay Organized with Roasted Eggplant Dip

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Preheat oven to 400 F Poke the eggplants in several places with the tines of a fork Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil about 1 tablespoon Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.

Roasted Eggplant DipTo roast the eggplant in the oven instead: heat the oven to 425 degrees F. Trim the eggplant and cut them in half, then salt it and allow it to "sweat out" excess water for about 30 minutes or so. Wipe it off, and arrange the eggplant on a lightly-oiled baking sheet, flesh side down. Directions 1 Adjust an oven rack to the middle position and turn broiler on high heat Line a baking sheet with aluminum foil Place eggplants onto the baking sheet and prick in several places using a fork This helps steam escape while the eggplants roast