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|Recipe Name:||Roasted Eggplant Dip||Difficulty:||Easy|
|Source:||Mahtha Stewaht||Serving Size:||4|
|Base:||Vegetable||Mahtha says serve with crusty French bread, thinly sliced, brushed with olive oil, sprinkled with salt and pepper, and toasted to a golden brown in a 450F oven.|
|Preparation Time:||30-60 Minutes|
1 Each(s) large eggplant (about 1.5 lbs)
8 Ounce(s) creme fraiche or sour cream
1 Each(s) lemon, squeezed
Heat broiler. Pierce eggplant several times with a fork, and place on a rimmed baking sheet. Broil, turning every 5 minutes, until skin is blackened all over and flesh is very soft, about 20 minutes. Remove from oven, and let stand until cool enough to handle.
Peel off and discard blackened skin; place flesh in food processor, and puree until smooth. Transfer to a serving bowl. Stire in creme fraiche and lemon juice; season with salt and pepper. Serve warm or at room temperature with toasted bread.