Roasted Eggplant Dip

Superbowl XLVIII is just 3 days away and here in NJ it's all anyone is talking about. If you're looking for a last minute recipe to serve at your party, this quick and easy vegetable dip is for you. Your guests will give you extra bonus points that you're serving at least one healthy option during the game to off set all the delicious yet fattening ribs, wings, potato skins etc.... I can't believe the weather is actually going to cooperate!! Although it obviously will still be a lot colder than if they hosted it in Miami at least it won't be snowing like they expected. I'm rooting for Peyton and the Bronco's since he was my Quarterback for Fantasy Football. He did amazing for my team all season long so it will be very exciting to watch him on Sunday.

Ingredients:

1 Large Eggplant

2-3 Cloves of Garlic

1/4 Cup Tahini (Ground Sesame Seeds)

1 Lemon - Juiced

1/4 Cup Olive Oil

S&P

Cucumbers

Red Peppers

Carrots

Pita Bread and / or Pita Chips

Adapted from: www.sheknows.com

Start by preheating your oven to 400 F. Wash your eggplant and prick a bunch of holes in it using a fork. Place it on a baking tray and roast for about 60 minutes. You want it to become super soft, wrinkly and shrunken down. Every 20 minutes or so while it's cooking turn it onto another side to it roasts evenly. When it is cool enough to handle peel off the skin, dice it up and place it in a food processor bowl.

Give it a couple of quick pulses to puree until it looks smooth. Then it's time to add the garlic, tahini paste, lemon juice, salt & pepper.

Puree again and as it is blending slowly add the olive oil. Let it puree until it becomes creamy. Allow it to sit for at least an hour in the fridge before serving so they flavors can come together. Serve it with an assortment of veggies, pita bread and/ or pita chips.

Enjoy!!

linked at: http://www.thecountrycook.net/