Eggplant Spread

Eggplant Spread

Eggplant Spread
Eggplant often steals the spotlight as a main course. In this case, it plays a supporting role as a spread or dip. This is perfect served over baked polenta squares or any antipasto platter. Dip it good!
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
6 servings

Ingredients
  • 1 large eggplant
  • 1 garlic clove, minced
  • 3/4 tsp. salt
  • 3 tbsp. sour cream or plain yogurt
  • 1 tsp. lemon juice
  • 1 pinch cayenne
  • Fresh ground black pepper
  • 2 1/2 tbsp. sesame seeds

  • Methods/steps
    1. Poke the eggplant in a couple of places with a fork and bake at 350 degrees for about 1 hour until very soft and let cool. Scoop out all of the pulp and discard skin. Mash pulp well and add all other ingredients (except sesame seeds).
    2. Roast sesame seeds in a small pan while stirring. When light brown in color, remove from heat and let cool.
    3. Stir half of the sesame seeds into the eggplant mixture.
    4. Turn the eggplant mixture into an attractive serving dish and sprinkle remaining sesame seeds over the top.
    5. This dish may be served as an appetizer with crackers or breadsticks.
    Additional Tips
    Ready in 1½ hour

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