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