Grab Locally-Grown Eggplants and whip up this Roasted Eggplant Dip
On the weekend we went strawberry picking and on Sunday night were ready for a BBQ. We love dips and served a trio of them this night. Green garbanzo, hummus and this awesome roasted eggplant dip made with locally-grown eggplant.
5 mini Windset Farms Baby Eggplant
3 garlic cloves, minced;
2 tbsp fresh lemon juice;
1 Tbsp Maille Dijon Mustard;
3 tbsp extra-virgin olive oil;
1/4 cup cream cheese
3-4 dashes hot sauce
Salt and pepper to taste;
4 Tbsp chives plus a few for topping
- To roast the eggplants, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
- Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
- Place all ingredients in a food processor and puree until smooth.
- Cool in the refrigerator and serve with extra olive oil on top and fresh chives