Easy Eggplant Dip

What should you do with all the eggplant? When I started growing eggplant, I was in love! Beautiful plants, lovely flowers and abundant fruit. But what should I make with all this eggplant?

I wasn’t prepared for the abundance and suddenly I realized…I don’t really eat a lot of eggplant. Actually, I couldn’t even remember when I had gotten on at the store.

Eggplant parmesan maybe? But that’s not very practical for the everyday harvests I was getting.

So I tried a few things and settled on this dip. It is so delicious and refreshing. The perfect way to enjoy eggplant from the garden…even if you don’t really like eggplant.

Recipe!

Easy Eggplant Dip

INGREDIENTS:

2lbs fresh eggplant

1 patty pan squash

3 banana peppers

3 T olive oil

3 T parsley

1/2 a lemon

3 cloves garlic

DIRECTIONS

Preheat oven to 400.

Dice eggplant, squash and peppers. Toss with olive oil and salt and pepper to taste. Roast for 20-30 minutes or until tender.

Allow the veggies to cool, then remove the skin from the eggplant. Place all the veggies in a food processer or blender. Add in parsley, garlic and the juice of half a lemon. Blend until well combined!

Enjoy with tortilla or pita chips, French bread or sliced veggies!