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Roasted Eggplant Dip

Posted Sep 11 2008 5:53pm

From Cooking Light, July 2003. Keeps in the refrigerator for up to two weeks. The original recipe called for quite a bit of salt. You can be more generous with the salt in Step 2 because it is meant to remove moisture from the eggplant and gets rinsed off. But go easy on the sodium in the rest of the recipe.

2 (1-lb.) eggplants, peeled and cut into 1-inch cubes
Kosher salt
2 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
3/4 cup water
2 teaspoons paprika
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons fresh lemon juice
24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted or grilled (about 12 oz.)

1. Preheat oven to 375 degrees F.

2. Place eggplant in a large bowl, sprinkle with a generous pinch or two of Kosher salt. Toss gently to coat. Let stand 30 minutes. Rinse eggplant with cold water. Drain; pat dry.

3. Combine eggplant, another pinch of salt, 1 tablespoon oil and black pepper in a bowl, tossing gently to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake at 375 F. for 55 minutes or until eggplant is golden brown, turning occasionally.

4. Place eggplant mixture in a large bowl; mash with a potato masher. Stir in another pinch of salt, 3/4 cup water, paprika, cumin, red pepper and garlic.

5. Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add eggplant mixture; cook 20 minutes or until liquid almost evaporates, stirring occasionally. Stir in parsley and juice. Serve with bread. Makes 12 servings (2 bread slices and 3 tablespoons dip).

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