Eggplant and Garlic Dip Recipe

 

This recipe can be adapted to a more traditional Baba Ganoush by adding a half cup of tahini and 1/4 tsp. of cumin
from Feng Shui Food

 

2 large eggplant, peeled and diced

4 cloves garlic, peeled and sliced

salt and freshly ground black pepper 3/4=1 cup heavy cream

squeeze of fresh lemon juice


Preheat oven to 400 degrees. Place eggplant and garlic in oven-proof dish and season with a little salt and pepper. Pour over the cream, cover with foil and pierce a small hole in the foil. 

Bake in the oven for 30 minutes, until eggplant is soft and tender. Remove from the heat and blend in a food processor until smooth. Taste and season. If the mixture is too thin, add grated Parmesan cheese, then add the lemon juice and serve.

Submitted by Jocelyn Craig, Windmill Field Manager

 
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