Roasted Eggplant Dip Recipe

Set oven racks at the two lowest levels; preheat to 450 degrees F (230 degrees C). Peel as much of the papery skin from the garlic as possible and wrap loosely in aluminum foil. Bake for 30 minutes, or until the garlic is soft. Let cool slightly.

Meanwhile, lightly coat a baking sheet with vegetable oil or spray it with nonstick cooking spray. Place eggplant on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast for 10 to 15 minutes longer, or until all the vegetables are soft. Let cool slightly.

Separate the garlic cloves and squeeze the soft pulp into a medium-sized bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion.

Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, olive oil, salt and pepper. Cover and refrigerate until cool, 1 to 2 hours. (The dip can be stored, covered, in the refrigerator for up to 2 days.) Serve with sliced raw vegetables, crackers or pita breads.