Recipe courtesy of Sandra Lee
Online Round 2 Recipe Web - Eggplant Dip
Total:
1 hr 15 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Slice off the pointed top of the garlic and put it on a square of aluminum foil, cut side up. Drizzle with the canola oil and season with salt and pepper. Wrap it up, put it on a baking sheet, and bake until the garlic is soft, about 45 minutes. Unwrap and let cool for about 20 minutes.

Into the bowl of a food processor, squeeze in the roasted garlic. Add the reserved eggplant, parsley, cumin, and lemon juice and pulse to combine. With the processor running, drizzle in the olive oil. Taste and adjust the seasoning with salt and pepper. Scoop the dip into a bowl, sprinkle with paprika, and serve with the toasted pita.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Carrot Fries with Lemon-Mint Dip

Recipe courtesy of Giada De Laurentiis

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Eggplant Zuppa

Recipe courtesy of Phillip "Ippy" Aiona

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking