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Roasted Eggplant and Arugula Dip
2 large eggplants, small dice
toss with olive oil salt and pepper
roast at 425 for 20 min or until golden
let cool
1 egg
1 tsp dry mustard
1 Tbl balsamic vinegar
combine in food processor
1 C olive oil
add to processor in slow stream
process just until thick
(or you can add 1 Tbl balsamic vinegar
to 1 cup of your favorite mayonnaise)
lightly combine roasted eggplant
and balsamic mayonnaise
1 C coarse chopped arugula
1 C feta cheese
1 C parmesan cheese
toss with eggplant mixture
put in baking dish and top with parmesan
can be made ahead and refrigerated
bake at 350 for 30 - 45 minutes
(till hot depending on depth of dish)
serve warm with savory thin crackers
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Contact Elise Rocks
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