So it’s been a while since my last post. The reason for that is two fold. One, my friend Amanda flew down from Washington to visit me for a week (you’ll read more about her sometime) and two, I’ve been afflicted by an unexpected, severely traumatic mid-life (quarter-life?) crisis. It’s gone a little something like this:
June 7-10: What am I doing with my life?
June 11-14: How can I combine what I enjoy with something that makes a difference and still afford to pay rent?
June 15: Why isn’t the Apple site letting me order my new iPhone?
June 16-20: If I’m in the shower the next time an earthquake rumbles through Southern California, should I finish rinsing my hair?
While I haven’t found answers to all of my questions, I’ve decided that I will rinse my hair in the event of a mid-shower quake. And with one answer found, I’m feeling much better. I’m ready to post again. So here it is, ladies and gentlemen: how to make roasted eggplant and red pepper dip.
- 1 large eggplant
- 2 red bell peppers
- 1 large onion
- 4 large garlic cloves, skin on
- Kosher salt
- Freshly ground black pepper
- 2 tsp. cumin powder
- 1/3 c. olive oil (plus extra for serving)
- Juice of 1 lemon
- 2 heaped tbsp. tahini (sesame seed paste)
- 1/2 c. chopped cilantro leaves
- Feta cheese
- Preheat oven to 400 degrees
- Peel onion
- Cut eggplant, peppers and onion into 1-inch cubes
- Put in large mixing bowl with garlic
- Season with salt and pepper
- Sprinkle with cumin powder and add olive oil
- Toss to coat
- Pour vegetables onto large baking sheet in one layer
- Roast about 45 minutes, stirring after 30 minutes, until soft and beginning to brown
- Cool slightly
- Remove skin from garlic
- Add all vegetables to food processor with lemon juice, tahini, and cilantro leaves
- Pulse until smooth (ish)
- Top with crumbled feta cheese and extra olive oil to serve