Jo's Cookbook
Eggplant Garlic Dip
2 eggplants, ends trimmed
Olive oil
Salt, black pepper, cumin, to taste
4 garlic cloves, minced
2 Tbl olive oil
2 Tbl lemon juice
Fresh parsley sprigs, as optional garnish
Preheat oven to 450. Cut eggplants in half lengthwise and score flat sides wtih few deep gashes. Rub all over wtih olive oil and season tops with salt, pepper, and cumin. Bake on tray until soft and partly charred, about one hour. Set aside to cool.
Scrape out eggplant pulp and roughly mash. Place in bowl. Add garlic, olive oil, and lemon juice. Mix and mash with fork to a chunky consistency. Adjust seasonings and sprinkle with parsley sprigs, if desired. Chill.
Jo's Comments: This is a pretty easy dish, although it does take a little time to cook the eggplants that long and let the eggplant cool. It could be made the day ahead, which will also help the seasonings intensify a little. I think intensify is a silly word. Intensify.