Tuesday, May 15, 2012

Roasted Eggplant Spinach Dip

Something magical happens when eggplant is roasted. Its' flesh takes on a silky and complex feel that when integrated with parmesan and spinach creates a healthy, yet delectable dip. A touch of red chile binds the flavors together. Serve hot out of the oven onto artisanal bread crostini or with stoneground crackers.

Roasting Eggplant:
Quarter lengthwise 1/2 an eggplant and place in baking pan. Drizzle with olive oil and bake @ 425 degrees for 30-35 minutes, until flesh is roasted and creamy.

Meanwhile saute for 5 minutes over medium heat:
10oz frozen spinach (organic preferable)
2 cloves garlic, minced
1T shallot, minced

When eggplant is done, scrape the flesh off of the skin into a medium sized bowl. Add the spinach mixture and the following ingredients:
1 carrot, diced
1/2 red pepper diced
1/2c veganaise
1/2c freshly grated parmesan
1t sea salt
fresh cracked black pepper
1t red pepper flakes

Mix all ingredients together and place in a small ceramic baking dish or iron skillet. Top with more grated parmesan cheese and bake @ 400 degrees for 25-30 minutes, until top is browned and dip is bubbling.

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