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Wednesday, August 12, 2009

what I did with the eggplant

This is a variation of a couple of different eggplant dips I looked at.

Chop everything up in the food processor (or do it by hand with a mortar and pestle for a different effect...)
roasted eggplant (at 350 with holes punched in it until soft- 30-45 minutes or so)
a little pepper to taste (these were hot but not the hottest)
basil
garlic
lemon juice- about a teaspoon
olive oil to desired consistency

I ate this with crackers, tomatoes and cheese. Crusty bread and focaccia come to mind as well.

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