Fairytale Vegetables, Magical Flavors
EatingWell Roasted Eggplant Dip I am a lucky dietitian. I now have a farm truck coming to my work every Wednesday morning in addition to the cute farm co-op down the street. They are just the gentle nudge I need to increase my variety of fruits and vegetables. This week, I tried Fairytale Eggplant (see picture above). It cooked up into a delicious dip along with fresh mint from my roommate's herb garden. My only complaint is that I didn't make more of it! It also worked out very well that today is Meatless Monday, and we got to promote it our webpage at work! I love when things work out that way. Ingredients: 1 large head garlic 1 eggplant (1 1/4 lb), cut in half lengthwise 1 small onion, cut into 1/2-inch-thick slices 1 ripe tomato, cored, sliced in half and seeded 3 tablespoons lemon juice 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt Fresh ground pepper, to taste Directions: 1. Set oven racks