It took me a really long time to appreciate eggplant as a vegetable – mostly because I never knew what to do with it or how to cook it if I did. Now that I do, though, I can’t get enough of it.
When I saw that my 1st Quality Produce Farm to Families box had eggplant in it this month I knew I had to use it – because I know that I’m not the only one who has looked at an eggplant and thought “what the heck am I going to make with this?”
The July box has so much good stuff in it: cucumbers, lemons, yellow onions, rosemary, blueberries, red potatoes, butter lettuce, brussels sprouts, zucchini, corn, green grapes, and of course eggplant. Plus, this week 1st Quality Produce is offering all my readers 15% off a Farm to Families box!! Just enter promo code: TheMomerie at checkout.
After looking through the box, and noticing I had a majority of the ingredients, I decided to make the best eggplant dip in the history of EVER!!!
No seriously, you may have thought baba ganoush held the title for best eggplant dip, but you would be wrong, so very wrong!!!
My brother-in-law’s, mother (who is pretty much my 2nd mother-in-law) is amazing. She is kind of puts Martha Stewart to shame. She makes everything homemade (including all the authentic Armenian dishes that are super time consuming), is party planner extraordinaire, and best of all…she teaches me how to do everything!! She is basically responsible for making me a good Armenian wife.
Anyway, she taught me how to make this Fire Roasted Eggplant Dip after watching me singlehandedly devour a vat of it at a family get-together. It was love at first taste and we have been in a relationship ever since.
Besides tasting delicious, it is actually really simple to make – and uses all fresh ingredients. It’s a great dip for parties, but would be yummy on a crostini, or as a spread on sandwiches too!
What you’ll need:
and this seasoning…
you can use any seasoning you want for this dip and it will turn out fine, but I learned how to make this dip with this seasoning and it is life changing – you can literally put it on ALL THE THINGS!!! So just trust me and get it.
Pulp of 1 large or 2 medium eggplant
1-2 yellow onions, diced
1 cup red and green bell pepper, diced
flat leaf parsley, chopped
Cavendar’s Greek seasoning (or seasoning of your choice)
Juice of 1 lemon
Poke holes in eggplant and char on BBQ until soft. If you don’t have a BBQ you can char broil them in the oven – but make sure you poke the holes so that the eggplants don’t explode… don’t ask how I know that!
when they are done they look like this…
Yes, they are supposed to be burnt and wrinkly and juicy – you didn’t do it wrong, I promise!
(*you only need 1-2 eggplants for this recipe – I like to roast a bunch and freeze it to use later for other things – you caught me mid-food prep moment).
Let them cool and then scoop out the pulp, set aside.
Sauté onions in olive oil over medium heat until golden and caramelized.
Add bell pepper and sauté until soft.
Add eggplant pulp and ½ cup chopped parsley right before removing from heat to keep its bright, fresh color.
Sprinkle in several shakes of Cavendar’s Greek seasoning.
Finish with fresh squeezed juice of 1 lemon.
Mix well and chill.
Garnish with chopped parsley.
Serve as dip with crackers or however you want – you can even eat it with a spoon because its that yummy!!!