Wednesday, November 24, 2010

Roasted Eggplant and Garlic Mix

This is my guacamole and hummus replacement because I cannot find avocados or chickpeas here!

Ingredients:
Eggplant
1 head of Garlic
Extra Virgin Olive Oil (EVOO)



Directions:

1)Cut your eggplant in half lengthwise, rub with olive oil and place cut-side down on a baking tray. Roast until the eggplant flesh is very soft and mushy and comes away from the skin easily. I roasted in a 750W toaster oven for about 25 minutes. You can roast your garlic at the same time!

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Roasted Eggplants

2) Roast your garlic by cutting off the top, placing in a tin foil cup, and pouring EVOO on top. When done, the cloves will be soft and come out easily from the skin
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Roasted Garlic

3) Scrape the flesh of the eggplant and the roasted garlic cloves into a bowl and mash until smooth. Season with salt and pepper to taste. Very yummy!

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Finish!

Serve it as a dip, a topping, or a filling! I had this with an egg crepe pancake (蛋餅) and it was delicious!