Friday Night and Roasted Eggplant Dip

Sometimes we get to Friday and there’s still a mountain of vegetables languishing in the fridge. The meal plan fell apart halfway through a very busy week, and while no one starved, neither did we eat much in the way of fresh vegetables. So Friday evening I hauled everything out of the fridge. The farmer’s market is Saturday morning. How was I going to use up all these vegetables?


Eggplant and peppers- Roasted Eggplant Dip
Yellow pattypan squashes and green onions- Stuffed Squash
White pattypan squashes- grated and bagged. Half went to a bundt cake, and the other half went to squash fritters.
Kale- my first successful kale chips!

I have been a teeny bit obsessed with this eggplant dip since the first time I made it a few weeks ago. I’ve made it three times since then, tweaking the recipe a little each time. It’s fantastic just slathered on bread, but it’s even better with a little goat cheese on crostini. For a really healthy snack, scoop it up with cucumber slices. Or you can just dig in with a spoon.

Make sure you keep this recipe aside for July, when eggplant and peppers are all you’ll find at the farmer’s markets. And don’t worry about finding the pomegranate molasses in Gainesville. Both the Indian grocer on NW 13th street and the one on SW 34th street carry it.

Roasted Eggplant Dip

3 Asian eggplants
1 or 2 red bell peppers
1/2 c whole pecans (1 handful)
1 clove fresh garlic
2 tbl pomegranate molasses
Salt & pepper
1/4 to 1/2 c olive oil

Turn your broiler on and let it get really hot. Place the whole eggplant and peppers on a roasting pan and place 4-6 inches from the broiler. Let broil until the pepper is blackened and blistered and the eggplant skin is brown and dull. Carefully flip the vegetables with long tongs and repeat until all sides of the vegetables are blackened, blistered and collapsed. Set vegetables aside to cool.

When they are cool enough to handle, carefully peel away the stems and skins of the eggplants and peppers and discard. Remove the pepper’s seed cavity and discard. Put the flesh of the peppers and eggplant in a blender.

Add the pecans, garlic, and pomegranate molasses to the blender. Then pulse the mixture until the vegetables start to break down if you can. Add 1/4 c of olive oil and pulse again until the mixture is smooth. If it’s not wet enough to puree, add another 1/4 c of olive oil or 1/4 c of water to the blender and pulse again until smooth. Add salt and pepper and pulse again.

Scrape into a container and taste. Add salt and pepper if needed. Refrigerate for at least an hour for the flavors to blend. Overnight is better.

Eat on everything!

Leave a Reply

Your email address will not be published. Required fields are marked *