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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - large eggplant (about 1-1/2 pounds)
  • 8 ounces - creme fraiche or sour cream
  • - juice of 1 lemon
  • - coarse salt and freshly ground black pepper
  • - toasted bread, for serving with
  • Directions:

    Heat broiler. Pierce eggplant several times wit ha fork and place on a rimmed baking sheet. Broil, turning every 5 minutes, until skin is blackened all over and flesh is very soft, about 20 minutes.

    Remove from oven and let stand until cool enough to handle.

    Peel off and discard blackened skin; place flesh in the bowl of a food processor and puree until smooth. Transfer to a serving bowl.

    Stir in creme fraiche and lemon juice; season with salt and pepper. Serve warm or at room temperature with toasted bread, if desired.

    For Toasted Bread:
    Thinly slice a loaf of French bread, brush slices with olive oil, and sprinkle with salt and pepper. Toast to a golden brown in a 450 degrees F oven.

    Brief Description

    Roasted eggplant pureed with creme fraiche and lemon for a refreshing dip with toasted bread.

    Main Ingredient:


    Category:  Hot dips

    Cuisine:  Italian

    Prep Time: 45 min
    Cook Time: 20 min


    Martha Stewart Living, January 2003


    Titus Home


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    Posted On:

    December 12, 2018

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