Roasted Eggplant Dip
Eggplant is an incredibly popular and versatile vegetable. With only about 24 calories per 100 gm. this vegetable is versatile and tasty, with an abundance of minerals like calcium, phosphorus and potassium in it.
Also, the presence of Vitamin B complex make this particular vegetable quite a favorite with many people.
In this version, lightly oiling the eggplant before roasting, and then mixing it with a simple dressing will make it tasty, healthy and a perfect accompaniment to a number of crudités.
1 eggplant, left whole
2 teaspoons olive oil
1 whole jalapeno pepper, chopped
1 shallot, chopped
1 tablespoon chopped cilantro
10 cloves of garlic, peeled and cut into half lengthwise
Salt to taste
Make gashes all over the eggplant, and stud with halved garlic cloves. Apply 1 teaspoon olive oil all over the eggplant. Heat the oven to 180 degree centigrade, and bake the eggplant for 15 minutes, after which, raise the temperature to 250 degree centigrade, and bake for a further 5 minutes per side, or until the skin of the eggplant is crisp.
Alternately, you can directly roast the eggplant over slow fire. Once it is cooked, put the eggplant inside a container, and allow it to cool down.
Once the eggplant is cool enough, remove the outer skin and discard. Mash the eggplant pulp roughly with a fork, and add salt, pepper, chopped shallot and cilantro to it. Add the remaining teaspoon of olive oil, stir it in, and serve with an assortment of crudités.
The best thing about this dip is that it is really low calorie and you can serve long slices of vegetables with it, as well as lavash bread, pita crisps, and even crackers and wheat thins. The combination is absolutely endless, and this dip freezes well too.