Are you brimming with eggplant like we are this fall? We started our CSA (community supported agriculture) with New Earth Farm a few weeks ago and I’m so excited to start cooking with some new and local produce. I thought it might be fun to start sharing a few recipes that I come across using our local Virginia produce. Hubby picked this recipe out for a few of the eggplant and I began tweaking it.
Roasted Garlic Eggplant and Feta Dip (original recipe found here)
2-3 smaller variety eggplants (or 1 medium eggplant)
1 head of roasted garlic
2 T lemon juice
1/4 c extra virgin olive oil
1/2 c feta cheese
1/2 c chopped onion
1 small bell pepper chopped
1 jalepeno pepper seeded and minced
2 T fresh basil
1 T chopped parsley
1/4 tsp cayenne
1/2 T honey or to taste
To roast the head of garlic, begin peeling the outer shell while keeping the individual cloves still intake as a whole. Cut off the tips of the cloves and drizzle with olive oil. Wrap in tin foil and bake in oven at 350 degrees for about 25-30 minutes or until the cloves are easily squeezed out of their shell.
To roast eggplant poke a few holes into the eggplant and place on baking sheet lined with tin foil. Broil the eggplant turning often. Smaller eggplant will take about 10-12 minutes to broil. Increase the time for thicker eggplant. Like the original recipe says, skin will be charred and a fork easily inserted at the top of the eggplant near the stem when it is ready. Remove from the oven and let cool for a few minutes to touch.
Cut the eggplant in half and scoop out the flesh. Add lemon juice to flesh. Add oil and stir. Add remaining ingredients including the roasted garlic cloves and stir. Serve warm with pita chips.
Spicy Roasted Eggplant
Tomato sliced thin
Extra virgin olive oil
Red Pepper Flakes
The upper right picture is the roasted spicy eggplant that I came up with. It makes for a super easy lunch. Cut eggplant into thin 1/4″ slices. Top with thin slices of tomato. Drizzle with extra virgin olive oil and sprinkle with black pepper and red pepper flakes to taste. Top with italian parsley and roast on baking sheet at 350 degrees for about 12-15 minutes or until done.
Hope you enjoy!