Roasted Eggplant Dip

Yum! This was so good. I whipped up dinner so fast tonight! We were working after working at one of our side jobs and were not motivated for "working" in the kitchen after working until 7:30pm! I kept my eye on the task and created a nice little dinner. Dave sat at the kitchen table looking for flights to Mexico, Oregon and Massachusetts. (Yes we have some trips planned.) We wanted to go to Mexico but I think the other trips will take precedence. We have a new Nephew to meet, a Brother's wedding reception to attend and Christmas to celebrate. We may throw in a trip to North Carolina for a job interview in there as well. Yes, BUSY!

To keep Dave on task I made this eggplant dip after seeing it on this blog. We followed the appetizer with a nice Indian Chicken and Spinach also found on the same blog. This dip is very versitile. It makes more then you think with one eggplant. I mixed it with some fresh spinach and popped it in the microwave for a nice little lunch a few days later.

Roasted Eggplant Dip
1 medium eggplant
4 garlic cloves
1 small tomato
1/4 C onion, roughly chopped
2 t evoo
1 t suracha sauce
salt

Wash eggplant and make slits in it with a knife. Stick garlic cloves into the slits. Roast in a 400 degree oven for 20-30 minutes, turning once. When eggplant is soft, slit the charred skin lengthwise and scrape out the pulp with a spoon. Discard skin. And place eggplant, suracha sauce, salt and garlic in food processor. Meanwhile add 2 tsp oil to a pan over medium heat and cook the onion and tomato until onion is translucent. Then add to the eggplant mixture. Pulse till combined adding more salt to taste. Serve with warm naan or pita bread.