Saturday, July 2, 2011
roasted eggplant dip
Another thing I like about summer, even though it is my least favorite season, is dips. I rarely make them in the fall and winter months, so they are a welcome treat by the time summer rolls around. Here's a new one I made last weekend. It's so incredibly healthy, it might not even truly qualify as a dip. It's my new favorite. Try it. It will be yours, too.
Roast two halved eggplants, cut-side down, at 400 degrees until very soft, about 30-40 minutes. Let cool. Scoop out the flesh and roughly chop. Mix in 1/2 finely chopped red onion, 1/2 cup chopped fresh basil, 2 tablespoons olive oil, 1 teaspoon red wine vinegar, salt and freshly ground pepper to taste. Serve with vegetable chips. Can be made up to one day in advance. Bring to room temperature before serving.