Have an Eggplant in your fridge? Eggplant Dip to the Rescue!

Have you ever picked up an eggplant from the store, and only after wondered what you were going to do with it.  Most vegetables land in my refrigerator that way.  I’m drawn to beautiful produce, and then get it home with no idea how you are supposed to eat it, like the rainbow chard day.

This Japanese Eggplant actually got home with me because of a co-op, so I was trying to figure out what I wanted to make.

Simply Recipes had these amazing looking grilled eggplant sandwiches, but I wasn’t sure how well that would go over with the kids.  I finally decided on a dip, for another after school snack idea.

EGGPLANT DIP RECIPE

• Eggplant (1 cup cooked and chopped
• 1 clove garlic
• 2 TBL lemon juice
• salt and pepper
• 1 TBL Tahini (optional)

Roast eggplant in oven at 350 for about 20-30 minutes, or until tender.  Scoop flesh out and combine in food processor with other ingredients.  Chill. Serve with pita wedges, baked tortilla chips or crudités.

The kids walked straight in from school and ate it up.  They didn’t even ask what it was.

Interesting eggplant fact:  Eggplant absorbs more fat than any other vegetable.  One study found a deepfried eggplant absorbed 83 grams of fat in 70 SECONDS!!! Whew! You probably would be better of steaming, broiling or grilling if you’ve got one.