Eggplant Dip
(from walowrey’s recipe box)
Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with pita. I also like to smear the dip inside warm crepes for a different kind of presentation.
Source: Andrew Weil, M.D.
Serves 8 peopleIngredients
- 1 organic eggplant (1 1/2-pounds)
- 1/2 medium organic onion, grated or finely chopped
- 2 tablespoons organic capers
- 2 tablespoons freshly squeezed organic lemon juice
- 1/4 cup organic olive oil
- 1/2 teaspoon dried organic oregano
- 1/2 teaspoon salt or to taste
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 organic tomato, peeled, seeded, and diced
- 1 tablespoon fresh organic parsley, chopped
Directions
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Preheat oven to 375 degrees F.
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Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool.
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When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
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Just before serving, stir the tomato and parsley into the dip.