Greensgrow’s Eggplant Dip Recipe

Greensgrow's Eggplant Dip recipe is the perfect appetizer for most any diet.

| November/December 2010

From Mary Seton Corboy at Greensgrow Farm. This Greensgrow's Eggplant Dip recipe is a best-seller at her farmers’ market in Philadelphia. 

Community Kitchen Spaces Boost Food Entrepreneurs 

Greensgrow's Eggplant Dip 

2 old eggplants you forgot to eat
4 whole cloves fresh garlic
2 tablespoons hot sauce
1 teaspoon sea salt
14 cup lemon juice
1 cup+ olive oil (not extra-virgin, just plain olive oil)

Roast eggplants on grill or in oven until mushy and skin is slightly burnt (puncture with fork before you put in oven or on grill, or it will blow up and you’ll have a mess.) 

Remove skin from burnt eggplant. Purée eggplant in food processor. Add garlic, hot sauce, salt and lemon juice. Slowly add olive oil in stream to whirring or whisking mixture. It will turn khaki brown and create an emulsion. Great with pita or crackers. We eat it all summer long on sandwiches instead of mayo. Can be frozen.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters

click me