Friday, July 27, 2012

Melitzana Eggplant Dip

Eggplant ‘Little Fingers’ is doing well in the Edible Garden and producing large amounts of 4-6” fruits. Garden Chef Megan McCarthy prepared a Melitzana dip to take advantage of this bounty.

Chef Megan grilled the small eggplants whole before blending them in the food processor. She used tahini, made from ground sesame seeds, and Greek yogurt to create a “dip-like” texture.  She served the dip with baby carrots and pita chips. Perfect summer party food!

Melitzana Eggplant Dip

2 medium eggplants
2 T extra virgin olive oil
2 cloves garlic
juice of 1 lemon
2 T tahini
¼ cup plain yogurt
sea salt, to taste

Preheat grill or grill pan to high. Trim and cut eggplant in half lengthwise. Brush eggplant with olive oil and place on grill and cook until soft. Let eggplant cool.

In food processor, mince garlic. Add grilled eggplant and pulse until smooth. Transfer to large bowl and blend with lemon juice, tahini, yogurt and salt to taste.

Serve with pita chips or flatbread.

Find more delicious recipes here.

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