Roasted Eggplant Dip with Herbs

The fresh flavors of lemon and mint are a perfect match for the baked eggplant in this Mediterranean-style dip.

2 small eggplants (1 pound each)

2 garlic cloves, thinly sliced

2 tablespoons olive oil

4 teaspoons fresh lemon juice

1 teaspoon salt

1⁄4 teaspoon ground black pepper

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

toasted pita bread wedges

• Preheat oven to 400°F. With knife, cut slits all over eggplants; insert garlic slices in slits. Place eggplants in jelly-roll pan and roast until collapsed and tender, about 1 hour.
• When cool enough to handle, cut eggplants in half. Scoop out flesh and place in colander set over bowl; discard skin. Let drain 10 minutes.
• Transfer eggplant to food processor with knife blade attached. Add oil, lemon juice, salt, and pepper; pulse to coarsely chop. Add parsley and mint, pulsing to combine. Spoon into bowl; cover and refrigerate up to 4 hours. Serve with toasted pita bread wedges.
• Makes about 2 cups.
• Prep: 15 minutes plus cooling and draining
• Roast: 1 hour