Roasted Eggplant and Garlic Dip

1. 1

   Preheat oven to 425F.

2. 2

   Separate garlic cloves without peeling and tightly wrap together in foil.

3. 3

   Prick eggplant with a fork.

4. 4

   In a shallow baking pan roast garlic and eggplant in middle of oven until very tender, about 30 minutes for garlic and about 45 minutes for eggplant.

5. 5

   Unwrap garlic and peel, transferring garlic to a food processor.

6. 6

   Scrape flesh from eggplant into food processor, discarding skin.

7. 7

   Puree mixture until smooth and, with motor running, add oil and vinegar until combined.

8. 8

   Season dip with salt and pepper and serve with pita toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.