Finally I have my creative juices flowing, and of course it helps to have a farmers market 2 minutes walk from home. It is so convenient to have fresh produce so easily accessible, between that and fresh produce from the organic patch in my backyard even though I am pressed for time, I end up cooking and creating new dishes.
So go check out the markets in your area you too will be inspired to cook with all fresh garlic and garlicscapes, collards, chard and the beet greens and so many more wonderful, delicious vegetables.
Grill the eggplant in the oven at 350 degrees Fahreneit. till the skin is charred.
Remove the charred skin from the eggplant once it cools down .
Blend all the above ingredients in a blender or a food processor.
Enjoy!!! Serve with whole wheat pita wedges or brown rice crackers.
P.S .I have deliberately omitted the extra virgin oil used traditionally as using mint makes it very flavourful and delicious.
Put everything in the food processor except salt .
Add salt just before serving otherwise it becomes too watery.
Serve with purple corn chips or regular corn chips.
This farmhouse was where we had the most succulent sweet Sapodillas (chickoo’s) tender fresh off the tree Guavavas, the freshest vibrant green onions. Because of the delay our very kind and hospitable host cooked for us a rustic meal of thick well cooked chapatis and few fresh vegetables. But for me the star of this meal was the eggplant dip. For this dip small round eggplants were buried under a burning fire of coal and firewood and left there till their skin was completely charred.
This dip was a simple delicious melange of flavours, smoky flavour of grilled eggplants, freshness of freshly picked geeen onions and delicate flavour of fresh green garlic.
I am presenting this receipe with very fond memories of our trip. I have made some necessary modifications to the receipe because of the availability of the ingrediants, roasted garlic instead of fresh garlic greens (these have very subtle flavour), extra virgin oil instead of mustard oil which is very strong in aroma and taste.And off course grilling the eggplant in the electric oven instead of hot coals.
Hope you will all enjoy this delicious dip.
1 eggplant 11/2 – 2 lbs.
1. Grill the eggplant at 350 degrees fahrenheit for 25-30 minutes till the skin is charred and it is cooked through.
2. Once the eggplant cools ,peel and mash with a fork or a masher so that there are no lumps.
4. Drizzle the remaining oil on top and serve this delicious dip with pita bread or brown rice crackers.
A delicious nutritious fresh green pesto packed with brain boosting omega 3s, cleansing properties of parsley and fragrant basil.
Put everything in a food processor and process for few minutes till it is all a beautiful green homogenous mixture enjoy!!!!!!!!!
Serving suggestions: use on whole wheat baguette (top with diced tomato), multigrain wraps, pasta, lasagna, pasta salad and rice salads.