Roasted Garlic and Eggplant Dip with Cheesy Flatbread

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2 eggplants (about 2 pounds)
6 cloves garlic (unpeeled)
1/2 cup light sour cream
1 tablespoon each chopped fresh coriander and basil (or 1 teaspoon dried)
1 tablespoon dijon mustard
2 teaspoons balsamic or red wine vinegar
1/4 teaspoon each salt and pepper
Cheesy Flatbread
1/2 cup warm water
4 egg whites
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon active dry yeast
2-1/2 cups all-purpose flour (approx)
1/3 cup grated romano or parmesan cheese
1 teaspoon dried thyme
1 tablespoon each poppy and sesame seeds

With fork, prick eggplants all over, place on lightly greased baking sheet. Bake in 375°F oven for 35 minutes. Add garlic to sheet. Bake for about 25 minutes or until eggplants are very tender and garlic is roasted. Let stand until cool enough to handle.

Peel garlic. Cut eggplant in half lengthwise; with spoon, scoop flesh into food processor along with garlic Add sour cream; purée until smooth.

Scrape into serving bowl; stir in coriander, basil, mustard, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour or up to 4 hours.

Makes about 2 cups.

Serve with Cheesy Flatbread, crackers, thin slices of toasted bread, breadsticks or vegetables.

Cheesy Flatbread
In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.

Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.

Bake in 400°F oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.)

Makes about 24 pieces.



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