Wednesday, November 24, 2010

Roasted Eggplant and Garlic Mix

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

1 head of Garlic
Extra Virgin Olive Oil (EVOO)


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!

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
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!


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