Roasted Eggplant Dip

Hello friends! I am back in the states. I had an amazing time in Colombia and I cannot wait to tell you all about it next week!

Unfortunately, upon my return last Sunday, I discovered that my apartment had been burglarized, leaving me computer-less and relatively limited in my blogging capabilities. I couldn’t believe that I made it through 8 nights in Colombia, 7 flights, 6 cabs, 5 buses, 4 hostels, and 3 bustling markets (really) without losing a single belonging and I arrived back to find that it was actually my apartment that I needed to be worried about. What’s worse (ok, not really, but the most agonizing part right now) is that the little thieving rascal also got my camera cord, leaving my photos in the post-trip purgatory of my camera’s memory card. Lame.

The good news, though (besides the fact that I have renters insurance and Amazon Prime had a new camera cord on my doorstep in less than 48 hours) is that I still have a recipe for you this week! How’s that for dedicated, eh? You are welcome.

Somehow, between playing Law & Order with the Somerville Police department, unpacking my things, and arranging my souvenirs, I found a few minutes to make a delicious eggplant dip just in time for my friend Harry’s Super Bowl party.

Here’s Kiss the Sky by Shawn Lee’s Ping Pong Orchestra, a new favorite, which I heard first on the mixtape Will sent with me on my trip.

Shawn Lee’s Ping Pong Orchestra – Kiss The Sky

Roasted Eggplant Dip
Adapted from Julia 

Ingredients:
3 eggplants
2 garlic cloves
⅔ cup olive oil
2 tbs lemon juice
1 cup plain greek yogurt
1 tablespoon ground cumin
salt and pepper, to taste
½ teaspoon paprika for garnish

Preheat oven to 375 degrees


Mince the garlic and set aside. Slice eggplants in half lengthwise. With the tip of a knife, score the eggplant in a diamond pattern (go all the way through the flesh but be careful not to go through the skin). Brush a liberal amount of olive oil on top, sprinkle with salt and pepper, and lay them cut side down on a baking sheet. Bake for 45 minutes to an hour, turning in the middle if you feel so inclined.

Once the eggplants are fully cooked (you’ll know because when you stick a fork in them it’s not met with any resistance) let them cool for 20 minutes.

Once the eggplants have cooled you can peel the skin off pretty easily. Some people swear that covering them in plastic wrap while they cool makes them easier to peel, but there’s just something about hot melty plastic wrap that I just don’t jive with.

Once you’ve peeled the skin off the eggplant, cut it up and put it in a food processor with the greek yogurt, garlic,  cumin, and lemon juice. Blend well and adjust seasonings as needed.

Sprinkle some paprika on top to garnish and serve with pita chips.
Hungry for More?
Last Week: Tzatziki 
Last Month: French Onion Soup

3 comments

  1. I think I ate this dip at the Yankee Swap (you know, the one where you got to leave with a super rad red lava lamp that got a lot of use during my middle school days – bet you weren’t expecting that kind of prize! and as for me, I got the really cool battery-operated-battle-hamster) and it was… really delish. The tune that you posted.. love at first listen. See you at Big G on Thurs!

  2. Linds, sorry to hear about the apartment and computer! That sucks big time. Keep blogging and I’ll keep reading and wishing I had the courage to try one of these recipes. Cheers love!

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