Roasted Eggplant Dip
I like to serve this smoky dip alongside lamb or with pita triangles. This dip also turns into a wonderful sandwich spread with roasted veggies or with chicken.
- 3 Japanese eggplants (or 2 small American), peeled and cubed
- salt and freshly ground black pepper
- 1/3 cup olive oil plus more for drizzling
- 1/2 lemon, juiced
- pinch cayenne pepper
- pinch cumin
Heat oven to 400 degrees. Spread cubed eggplant out on a large baking sheet. Drizzle with olive oil and season with salt and pepper and toss around with your fingers to coat all pieces well. Bake for 30 minutes until lightly browned and soft.
Scrape eggplant into food processor. Season with salt and pepper, cayenne and cumin. Pour in lemon juice and olive oil and pulse until smooth. You can add more or less olive oil for desired consistency.
Drizzle with a little extra olive oil to serve and a pinch of cayenne.