Ingredients
1 medium eggplant, roasted
1 head garlic, roasted
Juice from half a lemon
A sprinkle of salt, to taste
Method
Preheat the oven to 350° F. Roast the eggplant and garlic at the same time.
To roast the eggplant, rinse it and pierce the skin a few times. Then place it directly on the oven rack and bake for 45 minutes, or until it becomes soft and wrinkling, as if it’s collapsing.
At the same time, roast the garlic by cutting about ¼ inch of the tips off, place it in a foil tent, tip side up, and place the foil packet in a baking dish. Bake alongside the eggplant for 45 minutes.
Allow the eggplant and garlic head to cool so that you can handle it.
Remove each clove of garlic from the skin and place it in a bowl. Cut the stem off the eggplant and remove the skin. Chop the eggplant pulp roughly and add it to the garlic.
Blend the eggplant pulp and garlic cloves together with a hand blender. Stir in the juice from half a lemon and give it a sprinkle of salt.
Spread the dip on toast or enjoy with toasted pita bread.
Cut the tips off the garlic head and place in foil.
Bake in a 350° F oven for 45 minutes.
Allow to cool.
Take the cloves of garlic out of the head and peel the eggplant
Blended and ready to eat.
cookinginkarachi 