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When combined with simple seasonings, roasted eggplant makes a delectable dip or a sensational sandwich spread. Recipe source:Greater Chicago Food Depository
IngredientsClick the play button next to each ingredient for How-To Videos
1 1/2 teaspoons Salt
1 teaspoon Italian Seasoning
1 teaspoon Lemon Juice
2 tablespoons Cooking Oil
1 Eggplant, roasted
Eggplant Preparation Video
2 medium Onions, thinly sliced
Onion Preparation Video
Preparation
Preheat oven to 375⁰F.
Cut eggplant in half from the top to bottom. Place on a baking sheet and roast in the oven for 30 minutes.
Heat oil in a frying pan over medium-high heat. Add onions, decrease heat to low and cook until caramelized. (Note: Caramelizing means to slowly cook onions until the natural sugar is released. The onions will turn golden brown when caramelized). Remove from heat.
Place eggplant, caramelized onions, lemon juice, salt and Italian seasoning in a food processor or blender and pulse for 2 minutes.
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