This tempting, tasty side will transport your menu. Poise atop a wedge of toasted wheat pita bread or pair with colorful vegetable chipes. It’s as delicious as it is unique.
|6 cups||Eggplant, roasted & chopped (8 whole, medium size, approx 8 lb)|
|24 cloves||Garlic (medium size), roasted & chopped|
|1/2 cup||Scallion, chopped (approx 1 bunch)|
|1/4 cup||Balsamic vinegar|
|1/4 cup||Extra virgin olive oil|
|3 Tbsp||Mrs. Dash Lemon Pepper Blend|
Wash eggplant and pierce with fork or knife all over, before baking, to aide in cooking and to prevent bursting while baking.
Place whole peeled garlic on aluminum foil square and lightly spray with pan release. Fold foil into a pocket and seal edges to completely cover garlic.
Place eggplant and foil garlic pouch on the same sheet pan lined with parchment paper. Bake at 350F for approx 45 minutes to 1 hour. Properly roasted eggplant will collapse and have a creamy soft flesh inside.
Remove eggplant and garlic from oven and cool slightly. Place eggplant on cutting board, slice in center (long way) and scoop out creamy insides with a metal spoon. Discard outer skin. Finely chop with a knife until smooth consistency. Place into large mixing bowl.
Finely chop roasted garlic and place into same large mixing bowl.
Add scallions, vinegar, olive oil and Mrs. Dash Lemon Pepper Seasoning Blend and to bowl. Mix to combined.
For Service: Use #20 scoop (or 1/4 cup) and serve with toasted pita bread or vegetable chips.