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Eggplant with Olive Oil Dip |
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Ingredients
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* 2 globe eggplants, quartered
* 1/2 C olive oil
* 3 cloves garlic
* 1/2 bunch cilantro
* Olive oil, for drizzling
* Salt
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Directions
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1. Preheat oven to 350 degrees Fahrenheit.
2. While the oven is preheating, clean eggplant and drizzle with olive oil.
3. Roast eggplant for 30 minutes.
4. Allow eggplant to reach room temperature. Remove skin and place in a blender with the garlic and cilantro.
5. Puree the eggplant mixture.
6. Add 1/2 C olive oil slowly and puree smooth.
7. Season with salt if desired once pureed.
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