Roasted Eggplant and Pesto Dip
Author: Momma Chef
Serves: 6-8
- 1 large eggplant
- 2 tbsp. pesto
- ¼ cup hummus dip (any brand)
- ½ tsp. salt
- Adjust an oven rack to the middle position and preheat to 475 degrees.
- Place eggplant on aluminum foil and prick in several places using a fork.
- Bake eggplant 25 minutes on each side until eggplant is very soft, baking a total of 50 minutes.
- Remove eggplant from the oven and let it cool on the foil for 10 minutes.
- Move eggplant to a serving dish and slice it down the middle lengthwise, keeping the top intact.
- Open the eggplant and sprinkle with salt.
- Spread hummus over the flesh of the eggplant and pesto over the hummus.
- This is best enjoyed immediately after making it.
- For an elegant look, chop up 2 tsp. fresh mint and sprinkle over the eggplant.
- Serve with plain pita chips.
Recipe by Momma Chef at https://mommachef.com/roasted-eggplant-pesto-dip-quick-easy-recipe/
3.5.3226