I think Bountiful may be my new favorite cookbook. Written by Diane Cu and Todd Porter of White On Rice Couple, this beautiful book contains recipes featuring garden-fresh ingredients. Given their culinary and photography backgrounds, it comes as no surprise that the recipes are tantalizing and the photos are just as mouth-watering. I couldn't wait to try a recipe from this book, and, as I was looking for something to serve as an appetizer, a quick flip through the book found me on the page for chunky roasted eggplant and parmesan dip. I don't often make dishes that involve eggplant, and this recipe had me questioning why I don't use this vegetable more often in my cooking.
Served alongside crackers or cut vegetables, this healthy roasted eggplant dip is a delicious alternative to hummus. I think it would also make for an excellent spread on a roasted vegetable sandwich or as a condiment on a burger. The options are endless!
Roasted Eggplant Dip (printer-friendly version)
makes 4 servings
olive oil
1 medium purple eggplant (about 1 pound)
fine sea salt
freshly cracked black pepper
1/4 teaspoon fine sea salt
1/2 cup non-fat plain Greek yogurt
1/2 teaspoon fresh lemon juice
1/2 cup freshly grated Parmesan
1 teaspoon red pepper flakes (use 1/2 teaspoon or less if you prefer less heat/spiciness)
ground sumac for garnish [optional]
crackers, chips, or veggies (carrots, celery, etc.) for dipping
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Slice the eggplant into 1/2 rounds. Coat both sides of each eggplant slice with salt. Set aside for 30 minutes to help draw out the bitterness. After 30 minutes has elapsed, rinse off the eggplant slices and pat dry with a paper towel.
3. Place the eggplant slices on prepped baking sheet n a single layer. Brush each slice with olive oil. Season generously with freshly cracked black pepper.
4. Roast in the oven for 30-45 minutes, or until the eggplant is soft and golden brown. (Flip over each eggplant slice about halfway through the cooking period.)
5. Remove the eggplant from the oven and allow to cool. Remove the peels and any seeds.
6. Add the eggplant to a blender along with 1/4 teaspoon salt, yogurt, lemon juice, Parmesan, and red pepper flakes. Blend to your preferred consistency.
8. Garnish the dip with a generous sprinkle of ground sumac, then chill for at least 30 minutes before serving with your favorite crackers or cut vegetables.
(lightly adapted from a recipe in Bountiful by Diane Cu and Todd Porter)
makes 4 servings
olive oil
1 medium purple eggplant (about 1 pound)
fine sea salt
freshly cracked black pepper
1/4 teaspoon fine sea salt
1/2 cup non-fat plain Greek yogurt
1/2 teaspoon fresh lemon juice
1/2 cup freshly grated Parmesan
1 teaspoon red pepper flakes (use 1/2 teaspoon or less if you prefer less heat/spiciness)
ground sumac for garnish [optional]
crackers, chips, or veggies (carrots, celery, etc.) for dipping
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Slice the eggplant into 1/2 rounds. Coat both sides of each eggplant slice with salt. Set aside for 30 minutes to help draw out the bitterness. After 30 minutes has elapsed, rinse off the eggplant slices and pat dry with a paper towel.
3. Place the eggplant slices on prepped baking sheet n a single layer. Brush each slice with olive oil. Season generously with freshly cracked black pepper.
4. Roast in the oven for 30-45 minutes, or until the eggplant is soft and golden brown. (Flip over each eggplant slice about halfway through the cooking period.)
5. Remove the eggplant from the oven and allow to cool. Remove the peels and any seeds.
6. Add the eggplant to a blender along with 1/4 teaspoon salt, yogurt, lemon juice, Parmesan, and red pepper flakes. Blend to your preferred consistency.
8. Garnish the dip with a generous sprinkle of ground sumac, then chill for at least 30 minutes before serving with your favorite crackers or cut vegetables.
(lightly adapted from a recipe in Bountiful by Diane Cu and Todd Porter)
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