Introducing Momma Chef: Bringing you fabulous recipes using less than 6 ingredients and under 6 minutes of prep time! It will look like you’ve spent hours in the kitchen with help from Momma Chef. Prepare to impress starting with this delicious Roasted Eggplant and Pesto Dip !
I first tasted roasted eggplant when I was traveling in another country and thought it was fabulous! I took notes on the different flavors because I wanted to create it once I got home. I even took photos of the beautiful presentation. After several attempts and the help of many taste-testers who were on the trip with me, I finally nailed it! It’s really a very simple recipe that is delicious with an exquisite presentation! Enjoy!
Find more fabulous Momma Chef recipes at www.mommachef.com.
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 425 degrees.
Place eggplant on aluminum foil and prick in several places using a fork.
Bake eggplant 20 minutes on each side until eggplant is very soft, baking a total of 40-45 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.