Recipe
August 28, 2011
Eggplant Dip Recipe

Step 1: Preheat oven to 450°F.
Step 2: Rub eggplant skin with a touch of oil, then roast on high heat until skin is charred and flesh is soft, about 20 minutes.
Step 3: Scoop out cooked pulp and purée in food processor with garlic, then place in a bowl. Slowly whisk in vinegar and oil. Season with salt and pepper to taste. Serve over Zucchini Chickpea Balls. Garnish with lemon and pine nuts.
Directions
Yield:
Step 1: Preheat oven to 450°F.
Step 2: Rub eggplant skin with a touch of oil, then roast on high heat until skin is charred and flesh is soft, about 20 minutes.
Step 3: Scoop out cooked pulp and purée in food processor with garlic, then place in a bowl. Slowly whisk in vinegar and oil. Season with salt and pepper to taste. Serve over Zucchini Chickpea Balls. Garnish with lemon and pine nuts.
Hamid Attie