Greensgrow's Eggplant Dip recipe is the perfect appetizer for most any diet.
From Mary Seton Corboy at Greensgrow Farm. This Greensgrow's Eggplant Dip recipe is a best-seller at her farmers’ market in Philadelphia.
2 old eggplants you forgot to eat
4 whole cloves fresh garlic
2 tablespoons hot sauce
1 teaspoon sea salt
1⁄4 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.)
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