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October 21, 2010 / amyjmcintosh

Eggplant dip


I have a confession. Dip is my weakness. I eat it nearly every day, either smothered on a sandwich or oozing off a cracker (or carrot stick, if I’m feeling virtuous). You can’t really blame me for my dip fetish. Dips are as versatile as they are delectable, and great for whetting one’s appetite before a meal. Granted, their moorish natures makes them very easy to polish off, so try to show some restraint and save room for your main meal if you can!

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Garlic lovers will go nuts over this eggplant dip. I’m tempted to rename it, ‘Roasted Garlic Dip’ given its garlicky goodness. The ingredients resemble those of Baba Ghanoush – a Middle Eastern dip that’s similar to hummus, but is made with eggplant instead of chickpeas.

I recommend adding a sprinkle of ground roasted cumin for extra flavour. Serve with toasted lavash bread sprinkled with rock salt (or rice crackers if you’re wheat/gluten- sensitive). And be sure to clean your teeth or chew some parsley stems afterwards to help sort out the garlic breath!

Here’s the eggplant dip recipe¬†from Taste.

2 Comments

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  1. Sam / Oct 31 2010 8:57 am

    Yum! Want some.

Trackbacks

  1. Amy’s dip trio « Amy's Cookbook

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