For Roasted Eggplant Dip :
1 large head garlic
1 eggplant (1-1 1/4 pounds), cut in half lengthwise
1 small onion, cut into 1/2-inch-thick slices
1 ripe tomato, cored, sliced in half and seeded
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
- per Serving
- 2 1/2 cups
- % Cal. from Fat