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Roasted Eggplant and Garlic Dip
2 large eggplants, sliced
1 Tbs. coarse sea salt
5 Tbs. olive oil
1 head garlic, peeled and separated into cloves
3 Tbs. chopped flat leaf parsley
1 tsp. fine sea salt
1⁄2 tsp. black pepper
Sprinkle the eggplant slices with the coarse sea salt and allow to stand for 30 minutes. Rinse well with water and pat dry. Brush both sides of each slice with 4 Tbs. of the olive oil, place on baking sheets and roast in a 350-degree oven for 40 minutes, until they are very soft.
Toss the garlic cloves with the remaining olive oil. Place the garlic cloves in a small ovenproof dish, and roast in a 350-degree oven for 30 minutes, or until they are very soft.
Allow the eggplant and garlic to cool slightly, then mash them together. Mix in the parsley, fine sea salt and pepper. Serve with pita bread or crackers.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 Tbs. coarse sea salt
5 Tbs. olive oil
1 head garlic, peeled and separated into cloves
3 Tbs. chopped flat leaf parsley
1 tsp. fine sea salt
1⁄2 tsp. black pepper
Sprinkle the eggplant slices with the coarse sea salt and allow to stand for 30 minutes. Rinse well with water and pat dry. Brush both sides of each slice with 4 Tbs. of the olive oil, place on baking sheets and roast in a 350-degree oven for 40 minutes, until they are very soft.
Toss the garlic cloves with the remaining olive oil. Place the garlic cloves in a small ovenproof dish, and roast in a 350-degree oven for 30 minutes, or until they are very soft.
Allow the eggplant and garlic to cool slightly, then mash them together. Mix in the parsley, fine sea salt and pepper. Serve with pita bread or crackers.
(Rebecca Ets-Hokin)
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