Caramelized Garlic and Eggplant Dip
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
This silky dip is a heady combination of garlic, eggplant, and fragrant winter herbs. Serve it with crudites or crackers.
- 2 large (3 inches across) or 3 medium (2 inches across) heads garlic
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (4-inch) sprigs fresh thyme
- 4 (4-inch) sprigs fresh rosemary
- 1/2 cup extra virgin olive oil
- 3 pounds eggplant (2 large)
- 2 tablespoons fresh lemon juice
- 1/3 cup chopped fresh flat leaf parsley
- Accompaniment: crudites and crackers
- Preheat oven to 425F with rack in middle.
- Cut off top 1/2 inch of garlic heads to expose cloves. Place in a pie plate and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Arrange herb sprigs over garlic, then drizzle olive oil over the top. Cover tightly with foil and roast until garlic is golden and softened, 1 to 1 1/4 hours. Remove foil and let cool.
- Preheat broiler. Poke eggplant all over in several places with a fork. Place on a foil lined shallow baking pan and broil, 3 to 4 inches from heat, until eggplant collapses and is softened, 20 to 25 minutes.
- Strain oil from garlic with fine mesh sieve into a small bowl. Squeeze out garlic into the bowl of a food processor. Peel off skin from eggplants and transfer to food processor with garlic. Add half of oil and lemon juice and puree until smooth. Season to taste with salt. Transfer to a bowl and cool.
- Stir remaining garlic oil together with parsley and pour over dip.
- Make ahead: Dip can be made up to 2 days ahead. Chill half of reserved oil and stir together with parsley just before serving.