Roasted Eggplant Dip

Ingredients: 

3 medium eggplants
Kosher salt 
Olive oil
2 shallots, minced finely
2 garlic cloves, minced finely
1/2 cup cilantro leaves, washed and stemmed
1/2 cup coarsely chopped Kalamata olives
1 lemon, juiced
1/2 teaspoon smoked paprika 
1/4 teaspoon cayenne (optional)
Salt and pepper, to taste

Directions: 

1. PREP THE EGGPLANTS – Wash the eggplants, then trim the tops and bottoms away. Slice into 1-inch thick pieces either across or lengthwise, and place on a rimmed baking sheet. (Lining the baking sheet with parchment paper makes for easier clean-up). Brush a light coating of olive oil over the exposed surface, and sprinkle with salt.

2. ROAST THE EGGPLANTS – STAGE 1 - Place in a 425 degree F oven for 10 minutes. Turn each slice over, brush with olive oil and salt. Roast for another 10 minutes, and turn once more.

3. SHALLOTS AND GARLIC – Meanwhile mince the shallots and garlic, place in a small bowl and coat with olive oil. During roasting the eggplants will have shrunk in size. Make space on the pan, and place the minced shallots and garlic on the roasting pan between the nearly tender eggplant slices.

4. ROAST THE EGGPLANTS – STAGE 2 – Roast the eggplants along with the shallots and garlic for another 10 minutes. Remove from the oven and cool until able to handle the eggplant pieces.

5. SCOOP OUT THE EGGPLANT – Scrape into a bowl the now tender eggplant flesh from the skin. The roasted flesh will have a mushy, somewhat fibrous character. Cross-cut any long strands.

6. CHOP – Place the coarsely chopped eggplant, the tender roasted shallots and garlic, and freshly washed and stemmed cilantro leaves in a food processor. Pulse 2 times. Scrape down the sides of the bowl, and pulse twice again. The mixture should be well-mixed, yet left slightly chunky.

7. MIX IN FLAVORS – Place the chopped eggplant in a medium-sized bowl, stir in the coarsely chopped Kalamata olives, lemon juice, smoked paprika, cayenne, and salt and pepper to taste. Taste and adjust seasonings as desired.

8. SERVE – This version of eggplant may be used as a dip with pita chips, as a layer in a Caprese-like stack of tomatoes and fresh mozzarella, a sandwich layer, or as a spread on crostini. It pairs well with salty cheeses such as feta or Parmesan.