It grows prolifically, but what can you do with all that eggplant? R&R Chef Jennifer King brings you this fun and refreshing alternative to salsa or hummus. Enjoy! Makes a great party appetizer!
2 large eggplants, roasted
30 cloves garlic, roasted
1 tsp finely grated lemon zest
1-2 Tbsp fresh lemon juice
1-2 Tbsp olive oil
salt and pepper to taste
1 Tbsp fresh mint or parsley, chopped
- Scrape flesh of roasted eggplant, chop.
- Puree all together in a food processor.
- Salt and Pepper to taste.
Serve with toast points (pita bread points work great for this).