[Even if you hate mushrooms: keep reading! I promise!]
I bought a bag of 4 eggplants from Costco the other day.
They sat in my fridge.
And everyday I told Andy
Tonight I’ll make eggplant parmesan.
And I didn’t make it.
I think I was scared. No, I know I was scared.
But then my friend Sarah told me about a Roasted Eggplant dip from Ina Garten.
I decided to try it, but in Kacia fashion: I needed to make it my own.
Also? I didn’t have everything she called for, and I needed to clean out my fridge.
Introducing: Kacia’s Eggplant + Portobello Mushroom Dip. [Double this recipe if you want to share.]
Roasted Eggplant + Portobello Mushroom Dip
You will need:
- 2 small eggplant
- 2 bell peppers [I used red + orange]
- 1 onion
- 1 portobello mushroom
- 5 cherry/plum/grape? I’m not sure, they were medium-smallish.
- 3 Tablespoons of olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 smoked Paprika
After they’ve cooled a bit, put them in a blender or your food processor. Add 1/2-1 teaspoon of fresh lemon juice.
Blend it up.
And beware: kids + husbands like it too. Even though I’m really not sure the best way to photograph a dip like this, well, because, yeah. I guess that reason number 6,543 why I’m not a food blogger.
Even thought it might not LOOK appetizing, I promise it is y’all! [I've already made it 3 times in the past 2 days. oops!]
See also? so much easier than eggplant parmesan. But if you have a good recipe for me to try? I really would like to make it one of these nights!
Happy Thursday! Come back tomorrow for the second to last Summer Friday for this year!