Another thing I like about summer, even though it is my least favorite season, is dips. I rarely make them in the fall and winter months, so they are a welcome treat by the time summer rolls around. Here's a new one I made last weekend. It's so incredibly healthy, it might not even truly qualify as a dip. It's my new favorite. Try it. It will be yours, too.
Roast two halved eggplants, cut-side down, at 400 degrees until very soft, about 30-40 minutes. Let cool. Scoop out the flesh and roughly chop. Mix in 1/2 finely chopped red onion, 1/2 cup chopped fresh basil, 2 tablespoons olive oil, 1 teaspoon red wine vinegar, salt and freshly ground pepper to taste. Serve with vegetable chips. Can be made up to one day in advance. Bring to room temperature before serving.
as I sit here, melting from the awful heat of this day, I couldn't agree more about summer being my least fav of the seasons...but this dip recipe might make me change my mind...yummy
ReplyDeleteI think this will have to wait, to turn on the oven is the last thing I will do in the heat of summer. Maybe the fall will be a good time? Looks great! Does this mean you live with AC?
ReplyDeleteNice invention , it does look finger-lickin good!
ReplyDeleteThere are many good things in all seasons but you and I are definitely autumn people.
sounds good. I'm the only one here who likes eggplant.
ReplyDeleteLooks delicious. Here in England, it is the mid 70's so I might risk the oven!
ReplyDeleteI love eggplant and I have a fresh one. That recipe sounds like a good way to use it.
ReplyDeleteMy aubergines (egg plants) are just about ready. I'll certainly try this one. Thanks.
ReplyDeleteThat sounds so delicious -- I find the usual babaganoush dip tiresome and can't wait to give this a try.
ReplyDeleteI'm not too big on summer, either, although it's a bit more bearable out here on the west coast with little to no humidity.
Annell, yes, life without AC in a Midwestern summer would be inhumane.
ReplyDeleteIf you don't want to turn on the oven, oil up that eggplant and toss it on the grill!
ReplyDeleteTESSSS! You forgot the CHOCOLATE!
ReplyDeletehave to try this dip... looks yummy~
ReplyDeletethanks ~
You are making my Armenian roots drool with this one! We make a dish with eggplant, tomatoes and of course garlic and olive oil that you slow roast that is out of this world amazing. I think I'll be heading to the store now for some ingredients.
ReplyDeleteSteve, the chocolate is the chaser! ...make that dark chocolate. Very dark.
ReplyDeleteOh yeah! That sounds and looks great. I'm thinking of a lot of uses for this delicious looking "dip."
ReplyDeleteHave a great weekend!
Sounds pretty good...
ReplyDeleteNice! I roast a whole Garlic bulb at the same time as the eggplant and add that to the dip for sweetness..Do you grow your own?
ReplyDeleteJeffrey, now you're talkin'! I am roasting a garlic bulb along with next time. I used to have a sizable vegetable garden, which I covered in several years ago, and it is now back to being part of the lawn. I miss it and really should start a new one next spring.
ReplyDeleteAhhhhh. Baba Ganouj!
ReplyDeleteAn easy way is to wrap the eggplant in foil and bake at 400 till soft....before closing up the foil throw in 10 or 20 peeled garlic cloves...they will roast along with the eggplant. You c an add a bit of lemon juice to the dip if you like.
AND....for a real treat add a tablespoon or two of Tahini....yum.
saw this on a sidebar and couldn't wait to get here...
ReplyDeletei LOVE anything eggplant
i am trying this !!!
happy 4th of july , my friend
kary
xx
Yum. Thanks, Lo, for the variation. Gotta try some tahini next time, too.
ReplyDeleteOh a great way for me to use eggplant which I love and being the only one in this house who does, this would be a good thing. I can taste this atop a slather of cream cheese on a bagel...good concoction
ReplyDeleteMmmmmm....yum.
ReplyDeleteA wonderful use of eggplant. I adore it and thus my family does not. Just a good excuse to eat this all by myself.
ReplyDeletecan you make mine without the onion? please :)
ReplyDeleteYou can grow Eggplants in pots Tess! you don't need a whoppin great vege patch, same with herbs and Garlic. And a nice brick pizza oven on the back porch will solve those house heating blues!.Hhehehehehe
ReplyDeleteI didn't make the dip but I did broil eggplant for dinner tonight, the craving inspired by this post, but the cook far too lazy to add any other ingredients or steps. The cooking was enough in this awful heat without a/c. Thanks for sharing.
ReplyDeleteI love the sound of this one - will head out for aubergines today and crank up the grill, no ovens required which heat up the house even more!
ReplyDeleteLike you, I'm not a Summer person. The heat, the biting bugs, the sad state of the garden (due to heat/humidity)..............I'm already longing for Autumn.
Hugs - Mary (melting slowly in NC)
NOW THERE IS SOMETHING I CAN EAT! NOM NOM NOMNOMNOMNOM!
ReplyDeleteWillow, you could open a restaurant. Everything you make gets my mouth watering!
ReplyDeleteIt must be my food radar; I find your posts when you are sharing a recipe or food idea. Ha. This dip does indeed sound delicious. And I will make it. We don't have eggplant at our little market so when the Farmers Market begins soon we will make this dip.
ReplyDeleteJeffery, I've actually thought of having a brick pizza oven installed on the back patio. Wouldn't that be fun? Eggplants in a pot? Now that's an idea.
ReplyDeleteArtPropelled, my uncles are always trying to get me to start a restaurant. Gah. Sounds like a lot of grueling work to me. I owned a catering business. I know.
ReplyDeleteMy partner loves summer and he also loves aubergines (berenjena here) or egg plants to you. Thank you for this receipe. I shall cook the berenjena in the oven outside to keep the heat from the kitchen. blessings Tigerbrite.
ReplyDeleteSlow roasting,tender joints and home made bread! Potted Bell peppers and Aubergines all within a fervent grasp..Sounds very Mediterranean to me! I'm a Pizza addict so I recommend wood fired pizza ovens in a heartbeat, that smoky flavour just can't be achieved any other way.
ReplyDeleteAh, a variation on the Middle Eastern Baba Ganoush. Yum!
ReplyDeleteI like to make fresh hummus too.
Shall try that as it sounds very healthy summer eating.
ReplyDeleteand what is that delicious piece of bread that the dip is sitting on?
ReplyDeleteAmanda, it's a vegetable chip! mmm
ReplyDelete..aww.. i like aubergines a lot... ensalada and roasted one are few of my fave variations of it... and i think this one is fun... i'll give a try... thanks Tess!!!:)
ReplyDelete~Kelvin
I love eggplant any which way possible, your dip sounds like a fantastic one, worthy of this often under appreciated vegetable.
ReplyDeleteas a vegetarian, aubergine's can be one of those things, like goats cheese, which don't get my taste buds going, not because I don't like them, but just that when I go out to eat at a non vegie restaurant, they are the only things on the menu, however, this has definitely got them tingling so well worth a try.
ReplyDeleteThat looks amazing. Your food photography is really lovely.
ReplyDeleteI am so going to try this. I saw the exact recipe in a June magazine and have the clipping on my bedside table. So happy that it tastes good. Going to try tomorrow
ReplyDelete