One of the crops doing really well in our garden this year is eggplant. We planted a small variety heirloom last year, and when I cut it down at the end of the season, I didn’t realize it was going to come back on it’s own this year. I am so glad it did, because it’s doing so much better than it did the first time around!
To use some of the eggplant bounty, I did a little google-ing for new recipes and found a promising dip. I made it last night and it was SO delicious! Plus, I was able to use some of the basil from our garden too, which was a bonus for sure. The only downside was it made WAY more dip than Joe and I can eat in one night, so I’ll be adding it as a dressing to grilled salmon for his birthday dinner tomorrow. Wish me luck on that!
Ingredients:
Roasted eggplant
Greek feta cheese
Red pepper
Red onion
Jalepeno
Basi
Parsley
Lemon juice
For the full recipe and instructions, click here:
http://www.eatingwell.com/recipes/roasted_eggplant_dip.html
