If you’re looking for a savory appetizer or side dish to add to your menu then Food Network star Giada De Laurentiis has the perfect mini-meal. The Emmy-winning chef shared a recipe for her Roasted Eggplant and Almond Dip and it’s definitely worth making.
- 1 (1 ½ pound) globe eggplant
- 1 head garlic
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt, divided
- 2 tablespoons unsweetened almond butter
- 1 teaspoon lemon zest (from 1 lemon)
- 2 teaspoons lemon juice (from ½ lemon)
- 1 tablespoon chopped Italian parsley
- Pita chips or crudité for dipping
- Preheat the oven to 350°F. Pierce the eggplant all over with the tip of a paring knife and place on a rimmed baking sheet. Cut off the top ⅓ of the head of garlic and place on a sheet of aluminum foil large enough to enclose it. Drizzle the garlic with the olive oil and sprinkle with ¼ teaspoon of the salt.
- Bring the foil up and round the garlic and crimp to seal. Place the package on the tray with the eggplant and bake for 45 minutes. After 45 minutes, remove the garlic from the oven and bake the eggplant an additional 30 minutes or until very soft and slightly deflated. Allow the eggplant to cool slightly.
- Squeeze the roasted garlic into the bowl of a food processor. Cut the eggplant in half and use a large spoon to scrape out all of the flesh, leaving the skin behind. Add the flesh to the food processor along with the almond butter, lemon zest, lemon juice, and remaining salt. Puree on high for 2 minutes until the mixture is smooth and silky.
- Place in an airtight container and chill completely. Serve cold, sprinkled with the parsley, along with pita chips or crudité for dipping.