Creamy Eggplant Dressing
10 ounces eggplant
Preheat oven to 400 degrees.
1 garlic clove, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon dry mustard powder
2/3 cup dairy sour cream
1 tablespoon plus 1 teaspoon chopped fresh cilantro or tarragon
Bake eggplant, turning occasionally, in preheated oven 15 to 20 minutes or until skin has charred and flesh is soft.
Cool slightly and peel. In a food processor fitted with metal blade, process eggplant to a puree. Or, using a wooden spoon, press eggplant through a sieve set over a bowl.
Add garlic, cayenne pepper, salt, dry mustard and sour cream and process until smooth. Pour dressing into a small bowl.
Cover with plastic wrap and refrigerate until needed. Just before using, stir in cilantro. Makes about 1-1/2 cups.
This recipe serves: 3
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