Roasted Eggplant and Garlic Dip

HomeClinics & ProgramsELLICSR KitchenRoasted Eggplant and Garlic Dip

Skill Level	Easy

Preparation Time	15 minutes	Total Time	30 minute
Servings	4	Cost Per Serving	$1.63

1 medium	Eggplant, large rough chop
1 large	Red Onion, large rough chop
1 head	Garlic
1/4 cup	Fresh Mint
2 tbsp	Balsamic Vinegar
1 tsp	Cumin Seed
2 tbsp	Olive Oil
To Taste	Sea Salt & Black Pepper (optional)

Preheat the oven to 375 F.
Add the eggplant, red onion and head of garlic on a roasting tray lined with parchment. Toss with balsamic vinegar, olive oil and cumin
Roast for about 30 minutes, or until the vegetables are soft and caramelized
Remove the skins of the garlic and push out the soft cloves. Add those with the other roasted vegetables in a food processor and lightly pulse. Or you can roughly chop everything by hand and have a slightly chunkier texture.
Add everything to a bowl and stir in the fresh mint and a little extra olive oil. Season to taste. Serve with toasted pita or vegetables