Roasted Eggplant Dip

Here we are at the end of 2020.  Arguably the worst time in our lives but I’d like to say a few things about my personal experience this year.

My Year in Review

I learned I don’t care about designer clothes anymore or my ridiculous hand bag collection.

I’d rather spend this money  on people who aren’t nearly as blessed as I am.

Blessed

I’m grateful for my employer and for Mike’s employment; I’m grateful we didn’t have to worry like other people did.

I’m grateful for the health of my family.

I’m grateful that I got to spend more time with my children this year than their teachers did.  They’ll remember their parents leaned in and kicked covid’s ass.

I want our world back but until that day I’m grateful that 2020 taught me what’s important in life.

Party On!

Now for a completely different take on new year’s this year, I present a perfect party dip 🤣🤣🤣

Roasted smoky eggplant puréed with garlic and lemon flavours accented by creamy mayonnaise.  This is a great make-a-head in case you want to impress your virtual friends 🤷‍♀️

Here’s how I made it:

Combine the oil and eggplant on a baking sheet, season with salt and pepper.

Roast for 30 minutes.

Let the eggplant cool to room temperature then transfer it to a food processor.

Add in the remaining ingredients to the food processor and mix until your desired consistency (I left it a little bit lumpy).

Serve immediately or let it cool in the fridge.

Roasted smoky eggplant puréed with garlic and lemon flavours accented by creamy mayonnaise.

Other Recipes you might like:

Greek Orzo with Roasted Vegetables 

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Roasted Eggplant Dip

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• Author: Lisa G Cooks
• Total Time: 35 minutes
• Yield: 8-10 1x

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Description

Roasted smoky eggplant puréed with garlic and lemon flavours accented by creamy mayonnaise. 

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Ingredients

Scale 1x2x3x

1 Medium-Large eggplant, cut into chunks

2 tbsp extra virgin olive oil

1/2 tsp salt, plus more

1/4 tsp pepper, plus more

2 tbsp mayo

1 tbsp lemon juice

1 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

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Instructions

Preheat your oven to 425.

Combine the oil and eggplant on a baking sheet, season with salt and pepper.

Roast for 30 minutes.

Let the eggplant cool to room temperature then transfer it to a food processor.

Add in the remaining ingredients to the food processor and mix until your desired consistency (I left it a little bit lumpy).

Serve immediately or let it cool in the fridge.

• Prep Time: 5 Minutes
• Cook Time: 30 Minutes
• Category: Dip
• Method: Oven
• Cuisine: American