My mom sent me a few Taste of Home magazines recently and actually my hubby found this recipe that he wanted me to try. He loves eggplant and I have finally acquired a taste for it as well. The recipe is pretty simple to put together and tasted great with small thick slices of bread.
- 1 large eggplant (about 1- 1 1/2 pounds), peeled
- 1 small onion, coarsely chopped
- 6 garlic cloves, peeled
- 3 Tablespoons olive oil
- 1 cup sour cream
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- Preheat your oven to 400 degrees F (200 C). Cut the peeled eggplant crosswise into 1 inch slices. Place on a greased rimmed cookie sheet. Top with onion and garlic cloves. Drizzle over with oil.
- Roast for about 40-45 minutes or until the eggplant is very soft, turning the vegetables over half way through. Cool slightly.
- Place the eggplant mixture into a food processor and process until well blended. Pour into a large bowl and stir in the sour cream, lemon juice and salt.
- Sprinkle with parsley and serve with bread of your choice.
The original recipe calls for 2 cups of sour cream, which after adding 1 cup and testing it, I thought adding the full amount would take away from the delicious eggplant flavor. Also, they gave the option of adding liquid smoke, but my eggplant got a little charred in the oven and that gave it some great smoky flavor without needing to add more.
Recipe adapted from Taste of Home magazine, April/May 2014