Roasted Eggplant Dip

Name: Roasted Eggplant Dip
Total time: 1 h 20 min
Yield: Four servings
Cuisine: mediterranean
Ingredients: Vegetable oil spray; 1 large eggplant, about 1 1/2 pounds, halved crosswise; 1 jalapeno pepper, seeded, deveined and minced; 1 shallot, peeled and minced; 1 teaspoon fresh lemon juice; 1 teaspoon fresh lime juice; 1 1/4 teaspoons ground cumin seed; 1/8 teaspoon ground cinnamon; 1/2 teaspoon coarse salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 cup minced coriander leaves, for garnish

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: 4(20)
Comments: Read comments

Featured in: FOOD; Shape Up!

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Ingredients

Yield:Four servings

Vegetable oil spray
1large eggplant, about 1½ pounds, halved crosswise
1jalapeno pepper, seeded, deveined and minced
1shallot, peeled and minced
1teaspoon fresh lemon juice
1teaspoon fresh lime juice
1¼teaspoons ground cumin seed
⅛teaspoon ground cinnamon
½teaspoon coarse salt, plus more to taste
1teaspoon freshly ground pepper, plus more to taste
1cup minced coriander leaves, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Spray a small baking sheet with vegetable oil. Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes. Set aside until cool and chop coarsely.
Step 2
Combine remaining ingredients except coriander in a glass or ceramic bowl. Marinate for 30 minutes. Combine the mixture in a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Garnish with coriander. Serve with sesame pita chips (recipe below).