Indian Eggplant Dip

This was one of the many recipes used for our party and was a lovely change from baba ghanoush in terms of other eggplant dips. I only burned the first batch of eggplant I attempted to roast, so not too bad :) The recipe is from Bon Appetit, but I added lime for a nice (and seemingly needed) acid note.  Serve cold!

Eggplant Dip
1.25 - 1.5 lbs eggplant, quartered lengthwise
2 c. chopped onions
4 unpeeled garlic cloves
1/2 - 1 tsp garam masala
salt to taste
4 Tbs chopped fresh mint
4 Tbs chopped fresh cilantro
Juice of 1-2 fresh limes
 
1. Preheat oven to 450 degrees F. Place eggplant skin side down on glass baking dish and brush with olive oil.
2. Toss unions and unpeeled garlic cloves with some olive oil (not too much), and place in same baking dish as eggplant.
3. Roast vegetables until browned and tender, about 30 minutes.
4. In food processor, combine eggplant pulp, onions, peeled garlic cloves, and garam masala until almost smooth.
5. Scrape dip into bowl and stir in mint, cilantro, salt, and lime juice. Let sit for a couple of hours, taste and adjust as needed for herbs, lime, and salt.
6. Serve cold with pita, bread, or crackers.