Lunchbreak: Roasted eggplant dip from Gino’s East Sports Bar

Gino’s East Sports Bar
521 S. Dearborn Street
Chicago
(312) 939-1818
www.ginoseastsportsbar.com

Roasted Eggplant Dip
Serves 5-6

Ingredients:
two whole eggplants
15 oz Ricotta
3/4 tsp salt
3/4 tsp black pepper
3/4 tsp granulated garlic
2 oz honey goat cheese
3 sprigs of rosemary
1 Italian baguette
extra virgin olive oil
vegetable oil

Directions:
Remove top and slice eggplant in half, lightly cover in EVOO.  Place into 350-degree oven for 25 minutes. Once finished baking remove the inside of the Eggplant and place into mixing bowl. Gently mix Ricotta and eggplant together, add in the salt, pepper, and granulated garlic. Slice the Italian baguette and cut into half inch slices, place slices on a baking sheet and lightly spread EVOO over bread. Place bread into oven for 5 minutes, or until lightly toasted. Then take the sprigs of rosemary and place into 350-degree vegetable oil till crispy. Take the eggplant mixture and scoop into serving dish. Crumple the honey goat cheese and remove rosemary leaves from stem. Top the eggplant mixture with the crumpled honey goat cheese and rosemary, server with toasts.

Tips:
The inside of the eggplant should be nice and soft when removed from the oven, and easy to scoop out.

Ricotta can be found in a low-fat version, which makes the dish a little more health conscious

Honey goat cheese can be found in specialty cheese shops, or can be replaced with a sweet mild cheese of your choice

Crispy rosemary is simply deep fried rosemary, as fresh herb rosemary is difficult to eat. By crisping it, we make it much more edible and enjoyable to eat

This dip can be served with any type of toast or crackers

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