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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!

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