Roasted Eggplant Dip

Looking for an alternative use for the mighty, purple eggplant? Try this dip! It is so easy AND delicious. A great way to add this vegetable to your repetoire. I serve this usually with thinly sliced french bread that I have brushed with olive oil, salt & pepper then toasted to make them crunchy. Alternatively, you can use pita or salted corn chips - just try and use a mild, flavored chip as the base for this creamy dip.

1 eggplant - 1.5 -2 lbs.
3 garlic cloves, peeled and chopped
8 ounces creme fraiche (you can use sour cream, I prefer the flavor of creme fraiche)
Juice of 1 lemon
Salt & Pepper to taste

Heat broiler on high. With a fork, poke holes all over eggplant and place on a rimmed baking sheet or pan - turning every five minutes when the skin is blackened all over and the flesh is soft - roughly 20-25 minutes. Remove from the oven and let it rest for 20 minutes.

Peel off blackened skin from eggplant and discard. Place eggplant flesh in workbowl of a food processor, along with garlic, lemon juice and creme fraiche. Puree until smooth then season with salt and pepper to taste. Serve warm or room temperature with toasted bread or neutral chip.

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