Roasted Eggplant Dip

Roasted Eggplant Dip
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additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 large eggplant, peeled and cut into 1-inch pieces
  • 1 medium sweet onion, sliced
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon coarse black pepper
  • 1 green onion, cut into pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • Pita bread, cut in wedges or pita chips

Directions

  1. Heat oven to 400°F.
  2. In a 17x10x1-inch baking pan, combine eggplant, onion, garlic, olive oil, salt and black pepper.
  3. Bake for 35 to 40 minutes, or until eggplant is soft and golden brown. Let cool.
  4. Using a food processor fitted with the chopping/mixing blade and with processor running, spoon eggplant, onion, garlic, green onion, lemon juice and tahini through the food chute and process for 1 minute, or until mixture is almost smooth.
  5. Serve with pita bread or pita chips.

Serves:  12

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