Wednesday, June 6, 2012

Eggplant Spread


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.

Ingredients:

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
salt+pepper
3 Tbsp. minced fresh herbs (I used parley and basil)
2 Tbsp. fresh lemon juice



Directions:

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/




2 comments:

  1. Can't wait to try this! Can this be made ahead of time, or should it be eaten as soon as it's prepared?

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  2. It turned color the next day but tasted the same. Up to you..i used it next day as a sandwich spread. Thank you for visiting me!

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