Califonia Bountiful
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Roasted eggplant dip

Roasted eggplant dip


Two globe eggplants
Olive 0il
Salt and pepper
Pinch of cumin
Pinch of cayenne pepper
One ripe diced tomato
Two cloves of minced garlic
One teaspoon each, salt and pepper
¼ cup of sherry vinegar
Fresh basil rolled up and finely diced in long thin strips


Preheat your oven to 400 degrees. Slice tops off eggplants and halve. Then score the inside of the eggplants (making diagonal slices each way) to help oil and seasons penetrate the flesh. Drizzle with a cup of olive oil and add salt and pepper. Flip eggplant over and rub oil in again. Place on cookie sheet and roast in your oven for 20-25 minutes or until tender. Flip once during roasting. Then squeeze the meat out of the eggplants into a food processor or a blender. Add cumin, cayenne, tomato, garlic, salt, pepper and vinegar. Puree and taste. Add spice until you achieve your desired flavor. Add fresh sliced basil and puree again for only three or four seconds. Put in bowl and enjoy with chips.