Tuesday, December 29, 2015

Roasted Eggplant Dip


For my bridal shower, I received a set of cookbooks that my fiance's family all have and cook from themselves. It was such a sweet sentiment to be let in on some of their favorite recipes and chefs form around the world. One such cookbook was Ottelenghi, which had some of the most beautiful images inside, as well as mouth-watering recipes. Plus, the traditional Mediterranean cuisine featured pushed me out of my comfort zone and we have been eating super-well because of it. My first attempt at a recipe was Ottelenghi's burnt eggplant dip, and I just had to share it with you all. This would make a great appetizer for a NYE party, or a healthy snack for all of you whose New Year's resolution is to lose weight (let's be honest, it's all of us for about 2 weeks before we give in to the donuts!). Plus, pomegranate is supposed to be a good luck food as it brings prosperity into the new year. Cheers!



Roasted Eggplant Dip

Ingredients:
  • 4 eggplants
  • 5 tbsp. olive oil
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1/2 cup pomegranate seeds
  • 2 tbsp. fresh chopped parsley
  • salt and pepper to taste
Pierce the eggplant all over with a sharp knife (to keep the eggplant from exploding in the oven). Place the eggplants on a tinfoil lined baking sheet and place under the broiler for 1 hours, turning every 20 minutes. 

Remove from the oven and allow to cool before handling. Once the eggplant has cooled, split the eggplants open and scoop out the flesh, Discard the skins. Place the flesh into a fine mesh sieve and allow to drain at room temperature for an hour (or in the fridge overnight).

Mix the drained eggplant with the olive oil, lemon zest, juice, parsley, pomegranate, salt, and pepper. Place into the fridge to marinate until ready to serve. Allow to sit at room temperature for 1 hour before serving. 

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