A Middle Eastern dip for crudités, pita crisps or romaine lettuce leaves!

Ingredients Edit

Directions Edit

  1. On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft.
  2. Set aside and let cool.
  3. Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
  4. Add garlic, olive oil, onion, parsley, basil, Tabasco® sauce, salt and pepper to taste.
  5. Serve as a canapé, or serve with Armenian cracker bread, as a vegetable dip, or as a vegetable side dish.
  6. Can be served hot or cold.

Roasted garlic Edit

  1. Peel outer skin layer from head of fresh garlic, leaving cloves and head intact.
  2. Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano (or ¼ teaspoon dried).
  3. Fold up and seal.
  4. Bake in a 375°F oven for 55 – 60 minutes.
  5. Squeeze cloves from skins and set aside.
  6. Discard skins.