Monday, September 28, 2009

Eggplant dip/spread

I love having lots of different things in the fridge for sandwiches. Yesterday I had a lone eggplant from last week's CSA that needed to get eaten since today (Monday) is when we pick up this week's box. So here's a quick and easy recipe for a dip/spread that is great on sandwiches, and would be just as tasty as a dip for crackers, pita chips, or veggies.

1 medium eggplant (or other size, adjust other ingredients accordingly)
1 clove garlic
1/4 c. pine nuts
2 T. lemon juice
1 T. olive oil
small handful fresh mint
salt and pepper to taste

1. Rinse eggplant and put on a hot grill, or in a 35o degree oven. Rotate it every 8 minutes or so, until it's very soft. At least 20-25 min. on a grill, or maybe 50-60 min. in the oven.
2. When it's cool enough to handle, scoop all the insides out of the eggplant into the work bowl of a food processor.
3. Add all the other ingredients, and process till it's smooth!

That's it! If you want this as a dip, you might want to add a little more liquid to make it thinner. Olive oil, yogurt, or tahini could all be used. My sandwich for lunch today was a pita with this eggplant spread, Cabot cheddar (Hunter's extra sharp), avocado, and tomatoes and spinach (which is the tastiest spinach I've ever had) from the CSA. And check out the carrot in the picture - that's from the CSA today - who's ever seen a carrot that's red on the outside and orange on the inside?!

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