Wednesday, December 29, 2010

Indian Eggplant Onion Dip

Prep: 35 minutes  Total: 1 hour 12 Servings 108 Calories

**found in the December 2010 Bon Appetit

4 tbsp. olive oil
1 1 1/4-pound eggplant, quartered lengthwise
2 1/2 cups chopped onions
2 un-peeled garlic cloves
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro
1/2 tsp garam masala

Preheat oven to 475 degrees.   Place eggplant, skin side down, on half of another rimmed baking sheet.  Place onions and garlic on other half of sheet.  Brush eggplant with 2 tbsp oil; drizzle onions and garlic with 1 tbsp oil.  Toss vegetables; spread in thin layer.

Roast vegetables until browned and tender, about 30 minutes.  Peel garlic.  Scoop out pulp from eggplant and transfer to processor.  Add onions and peeled garlic; puree until almost smooth.  Transfer puree to bowl; mix in mint, cilantro and garam masala.  Season with salt and pepper; serve with GF pita chips.

GF Pita chips:

Use GF bread from Katz, Udi's or Rudi's .  Cut into squares, drizzle with olive oil and bake on a baking sheet under 475 degrees for 4 minutes, until crispy.


xoxo Julie

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