Chef Bob's Bobbyganoush (eggplant dip)
2 eggplant split
3 cloves garlic
1 sprig of thyme
½ cup olive oil
½ cup sour cream
Salt and pepper
Make crisscross cuts in the eggplant flesh. Drizzle with olive oil, salt, crushed garlic and thyme. Sandwich eggplant back together and wrap in foil. Bake at 400 for 30-35 minutes. Unwrap and scrape eggplant skins free from inside eggplant.
Place on cutting board and chop. Add a little olive oil in a skillet and sautee for 2 minutes. Add sour cream and juice from lemon. Add salt and pepper. Serve with crackers, or pita chips.
Noon Cooking - November 5, 2012