Friday, April 23, 2010

Roasted Garlic and Eggplant Dip

Servings: 2 cups

2 eggplants (about 2 lb/1 kg total)
6 cloves garlic (unpeeled)
1/2 cup (125 mL) light sour cream
1 tbsp (15 mL) each chopped fresh coriander and basil((or 1 tsp/5 mL dried))
1 tbsp (15 mL) dijon mustard
2 tsp (10 mL) balsamic or red_wine_vinegar
1/4 tsp (1 mL) each salt and pepper

With fork, prick eggplants all over, place on lightly greased baking sheet. Bake in 375°F (190°C) oven for 35 minutes. Add garlic to sheet. Bake for about 25 minutes or until eggplants are very tender and garlic is roasted. Let stand until cool enough to handle.

Peel garlic. Cut eggplant in half lengthwise; with spoon, scoop flesh into food processor along with garlic Add sour cream; pur?until smooth.

Scrape into serving bowl; stir in coriander, basil, mustard, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour or up to 4 hours.

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