Gluten Free Snacks - Grilled Tomato and Eggplant Dip Recipe

[erica kindler]

Ingredients:
1 Eggplant (large or 2 small)
3 Heirloom Tomatoes (small)
4 Garlic Cloves
2 Tablespoons Parsley (chopped)
2 Tablespoons Cilantro (leaves only)
1 Tablespoon Lemon Juice
4 Tablespoons Extra Virgin Olive Oil
1 1/2 Tablespoons Sweet Smoked Paprika
1/2 Teaspoon Cumin
Black Pepper
Kosher Salt

Cooking Directions:

1. Grill the tomatoes and eggplant on a low fire grill for 40 minutes
or until soft. This can be done in the oven, but you will not get the
chargrilled flavor which is what this dip is all about.

2. Ounce grilled, chop and set aside.

3. Mash the garlic using some kosher salt and the back of your knife.

4. In a large pan, add olive oil, the chopped eggplant, tomato,
parsley, cilantro, the mashed garlic, cumin, and paprika. Cook for 10
minutes.

5. Now add the lemon juice and season with salt/pepper. Serve hot or
cold.

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