When I was invited to a party for a former fellow Columbia graduate student, to celebrate her recent successful defense of her dissertation, I thought the dip and accompanying pita chips would be the perfect contribution to the party fare. However, I contended with a throbbing headache for most of last week, culminating in a full-blown migraine on Friday, that led me to the decision to stay close to home the night of Elizabeth's party. Luckily, the dip was consumed at a last-minute local get-together to watch the Red Sox play the Rays in Game 6 of the ALCS.
I served the dip with homemade pita chips, but you could also serve it on toasted baguette slices or on crackers. The original recipe can be found in How to Cook Everything: Simple Recipes for Great Food by Mark Bittman.
Roasted Eggplant Dip
- 1 eggplant, between 1 and 1 1/2 pounds
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon garlic, minced
- 1/2 cup Parmesan cheese
- 1 scallion (green part only), finely sliced
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- Preheat oven to 500°F.
- Slice the eggplant in half lengthwise and place skin-side-up, on a baking sheet. Pierce the eggplant in several places with a thin-bladed knife. Roast for 15-30 minutes, until the skin begins to blacken. Remove and cool.
- When the eggplant is cool enough to handle, mince the eggplant finely.
- Mix in the lemon juice, olive oil, garlic, Parmesan cheese, scallion, paprika, salt, and pepper. Taste the dip and adjust the seasonings. Serve slightly warm or at room temperature.
(adapted from How to Cook Everything: Simple Recipes for Great Food)
Homemade Pita Chips
- Pita bread
- Extra-virgin olive oil
- Dried Oregano
- Preheat the oven to 400°F.
- Slice the pita bread into wedges. Toss with olive oil, salt, pepper, and oregano.
- Spread out in a single layer onto a baking sheet. Bake for 10 minutes. Turn. Bake for an additional 8-10 minutes, or until golden brown. Serve with your favorite dip or as a stand-alone snack.
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