The Recipe
Roasted Eggplant Dip
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Roasting the eggplant in its skin steams the flesh, turning it soft and silky -- great for a dip to serve with pita wedges.
INGREDIENTS
- 1 large eggplant (about 1 1/2 pounds)
- 8 ounces creme fraiche or sour cream
- Juice of 1 lemon
- Coarse salt and freshly ground pepper
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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