Ok. So I have been so excited about this summer vacation but I feel like ever since I took my first grader to school for the last time, I haven't been able to sit down. Play dates, swim parties, lunches, dinners, house projects. I'm not complaining just realizing why some parents prefer their kids to be at school. I haven't been able to have my kitchen to myself and do my "magic." I'm sorry and please bare with me as I will try to organize my time better during this summer break.
I have been meeting my friends for lunches with our children and thought that next time we meet I should definitely bring one of my dips that I like to make. And why not this yummy one with eggplant. It is very healthy and super easy to make. I serve it with warm crostini or crackers.
3 medium eggplants, halved
4 cloves garlic, peeled and very thinly sliced
12 1-inch pieces fresh thyme
1/4 cup extra-virgin olive oil
3 Tbsp. minced fresh herbs (I used parley and basil)
2 Tbsp. fresh lemon juice
1. Preheat oven to 400F. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 Tbsp. oil and season with about 1/2 tsp of salt.
2. Bake until tender, about 1 hour. Remove from oven and let cool for 20 mins. Scoop flesh into a food processor. Add herbs, 2 Tbsp. oil and lemon juice. Pure until smooth. Pulse with salt+pepper to combine. Please pair it up with a glass of your favorite sparkling wine or a summer cocktail and use the leftovers as a spread on veggie sandwiches.
/photos by me/