Ingredients 1 large eggplant lots of salt 1 whole head of garlic 1/4 cup olive oil + more to drizzle 1/2 cup crumbled feta salt and pepper basil for garnish Instructions
- Peel the eggplant and then slice it into 1/2 inch rounds. Lay the sliced rounds out on a baking sheet and pour a disgusting amount of salt over them. Let stand 30 minutes, rinse, and pat dry. Don’t worry, the salt won’tn soak in, it just draws out the bitterness of the eggplant. Rinse your baking sheet as well and put the slices back on the baking sheet and drizzle with olive oil.
- Meanwhile, preheat an oven to 400 degrees.
- Chop the tip end off the head of garlic, exposing all of the cloves inside. Drizzle with olive oil and wrap in foil. Put the garlic in the 400 degree oven and roast for 25 minutes. When done remove the cloves from the shells.
- When your eggplant is ready, pop it in the oven and roast it with your garlic for about 15 minutes, until it softens and starts to brown.
- Remove from oven and puree the eggplant, roasted garlic cloves. olive oil, and feta in a food processor. Season with salt and pepper to taste. If your dip is too clumpy to puree, add a little more olive oil to smooth it out. Serve cold. Garnish with basil if desired. Serve as a spread on bread or as a dip. Δ Δ
