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Tuesday, July 7, 2009

Dine Fine Starter : Roasted Eggplant and Garlic Dip

One of the best things about garlic is that when it is roasted, it just becomes a different thing altogether - almost buttery in texture and slightly sweet. In times like this, a whole head of garlic was topped and the skin retained (keeps it moist), drizzled with olive oil, sprinkled with a bit of salt and wrapped in foil then roasted for an hour together with two big eggplants. Then the garlic was taken out of its shell, combined with the flesh scooped out of the eggplants, a handful of fresh coriander, juice of 1 lemon, a bit of salt and pepper and a good glug of olive oil. Pulse until the desired consistency is reached and serve with crispy crusty bread.

Add chili if desired!


Those Who Stopped By

Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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