A simple and cheesey eggplant dip.
Roasted Eggplant Dip
- 2 medium or 4 small eggplant, about 1 pound
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon minced garlic
- 1/2 cup Parmesan cheese
- salt and pepper to taste
- minced fresh parsley leaves for garnish
Preheat the oven to 500 degrees F. Pierce the eggplant in several places with a thin-bladed knife. Grill or roast, turning occasionally, until the eggplant collapses and the skin blackens, 15 or 30 minutes depending on size. Remove and cool.
When the eggplant is cool enough to handle, part the skin, scoop out the flesh, and mince it finely. Mix it with the lemon juice, oil, garlic, cheese, salt and pepper. Serve with bread or crackers.