For half a year I cook with Curtis Stone and the I heart Cooking Clubs. It’s time to say Goodbye Curtis, next week we welcome our next chef and the cookbook is already waiting.
I started cooking with Curtis and Green Beans with Mozzarella and Mint. I prepared at least 17 recipes from Curtis and we liked it all.
My sons came home and we spent the whole Saturday in the kitchen, preparing Frankfurter Schnitten and
Roasted eggplant dip with crispy pita chips
while we were waiting for their father, who should return from a business trip in Canada. After his arrival we all sat around the kitchen table enjoyed the dish and talked of his adventures.
Roasted eggplant dip with crispy pita chips
Yield: 4 servings
For Roasted eggplant dip with crispy pita chips, the dip and the chips can be made ahead of time. Place them in airtight containers, and store the dip in the refrigeratro for up to 3 day.
Ingredients:
Eggplant Dip
- 1 kilogram eggplants, I had 3
- 4 teaspoons plus 1 1/2 tablespoons extra-virgin olive oil
- 1 head garlic, separated into cloves
- 2 1/2 tablespoons tahini
- 3 tablespoons chopped fresh flat leaf parsley
- 1 1/2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
Pita Bread
- 3 pita breads, split horizontally in half
- 1 1/2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Instructions
- For the eggplant dip:
Preheat the oven to 200°C and preheat a grill pan over high heat. Prick the eggplants all over with a fork and rub the eggplants with 2 teaspoons of the oil. Place the eggplants on the hot grill and cook for 8 minutes, or until charred all over.
- Meanwhile, place the garlic cloves on a sheet of foil and drizzle with 2 teaspoons of the olive oil. Fold in the edges of the foil to form a packet.
- Place the grilled eggplants and the pouch of garlic on a baking tray and bake for 45 minutes, or until the garlic is tender and golden, and the eggplants are very tender. Remove the eggplants and garlic from the oven, and set aside to cool. Reduce the oven temperature to 180°C.
- Remove and discard the skin from the eggplants and garlic. Cut the eggplants in half lengthwise and remove the seeds. Chop the eggplant pulp and garlic to form a coarse puree, and place in a large bowl. Stir in the tahini, parsley, lemon juice, and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper to taste.
- For the pita chips:
Cut each pita half into wedges and arrange the wedges evenly over 2 large baking trays.Brush the pita wedges with the olive oil, and sprinkle with the parsley and with salt and pepper to taste. Bake for 12 minutes, or until the pita wedges are crisp and golden. Let the chips cool, and serve with the eggplant dip.
total time: 2 h
preparation time: 40 minutes
cooking/baking time: 1 h 5 minutes
|
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
For all other great Hooroo Curtis! (Goodbye Curtis) recipes visit the I heart cooking clubs site
Pingback: Rezepte mit Auberginen - kuechenlatein.com
Pingback: Rezepte von Curtis Stone - kuechenlatein.com
That’s such a great dish to share with family. (and the cake is gorgeous!)
I keep on coming across more Curtis recipes that must be tried! This is one for sure. My husband doesn’t like eggplant too much, but this would totally disguise it.
Pingback: Zusammenfassung der Woche ab 26.09.2016 | Iron Blogger Kiel
I am always searching for a good vegetable dip. This is it: grilled and roasted eggplant, mixed with tahini. A simple dip for all to share around the family table. Certainly relaxing.
I could snack on this and it would be difficult to stop! Looks good!
This looks like a great dip, Ulrike. Almost like a hummus – which I love.