Eggplant dip isn’t very pretty, so no photo…it is delicious and easy to make though!
Ingredients:
- 1 big eggplant
- 2 garlic cloves
- basil
- about 2 T olive oil
- about 1/4 cup goat cheese
- about 2 T lemon juice
- salt, pepper, maybe hot sauce
One big eggplant makes plenty of dip for two. Peel and slice it into about 1/2 inch thick discs. Salt lightly and grill or roast until brown outside and soft inside. Put the ‘plant in a sealed container for at least a few minutes to steep.
Put the garlic and eggplant in a food processor and whiz a bit then scrape down the sides. Add some olive oil and lemon juice, whiz and scrape. Add the basil and goat cheese, whiz and scrape. It should look like dip – whiz more and maybe add olive oil, lemon juice, and/or goat cheese if it’s not smooth. Taste and season. Serve with celery sticks, pork rinds, or your favorite dip deliverer.
Lots of the ingredients can be substituted: crème fraîche for goat cheese, lime juice for lemon, different herbs.
Changed my mind, here’s a photo:
