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Eggplant Dip

Today, I have to work on an assignment that is due tomorrow. If we’re honest, we all like a good study snack. After half an hour of fighting off the temptation to go get french fries I opted for a more healthy alternative: eggplant dip. Sadly, my good intentions might mean little because at some point, if you eat enough eggplant dip it ends up being less healthy than a plate of a fries. I think I passed that point about half a bowl ago.

Eggplant Dip

The actual dip is easy enough to make. First, slice the eggplant in half. Second, season the inside of the eggplant with salt and pepper. I like to also rub in some garlic and some fresh thyme although other herbs like rosemary would work brilliantly as well. Third, put the two halves back together and wrap in tin foil. Now just pop it into the oven at 375 for a good 40 minutes. Next, unwrap the eggplant and scoop out the flesh and put it into a hot pan for 15 seconds or so just to release some water content. By doing this you intensify the flavour of the eggplant as now it is less watered down. I finish with some lemon juice for the acidic component to wake up the dish as well as some sour cream to add some richness although if you want to be healthy be careful with this.

I served the dip on top of asiago crackers. I’ve chosen to finish them a lot of different ways. Plain eggplant dip made it onto the plate as well as lardons, thai chili, onion sprouts, parsley, parmesan, and cherry tomato. The only downside to this was that every bite was just different enough that the dish held more of my attention than my assignment did. Best mid-day study snack I’ve ever had.

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