Roasted Eggplant Dip
2 tablespoon chopped fresh mint 1 eggplant, 1 to 1-< pounds, cut in half lengthwise 3 tablespoon
fresh lemon juice
1/4 teaspoon freshly ground black pepper, or to taste 1 garlic head, large 1 tablespoon olive oil,
preferably extra-virgin olive oil 1 onion, small, cut into =-inch-thick slices 1 ripe red
tomatoes, cored, sliced in half and seeded
2/2 teaspoon salt
Set oven racks at the two lowest levels; preheat to 450 degrees F (230 degrees C). Peel as much of
the papery skin from the garlic as possible and wrap loosely in aluminum foil. Bake for 30 minutes,
or until the garlic is soft. Let cool slightly.
Meanwhile, lightly coat a baking sheet with vegetable oil or spray it with nonstick cooking spray.
Place eggplant on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices
and tomato halves to the baking sheet and roast for 10 to 15 minutes longer, or until all the
vegetables are soft. Let cool slightly.
Separate the garlic cloves and squeeze the soft pulp into a medium-sized bowl. Mash with the back of
a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion.
Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, olive oil, salt and
pepper. Cover and refrigerate until cool, 1 to 2 hours. (The dip can be stored, covered, in the
refrigerator for up to 2 days.) Serve with sliced raw vegetables, crackers or pita breads.
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