Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
Ok, so this may not be the prettiest dish out there, but it DOES taste good! It’s great for a dip with some whole grain crackers, a spread to put on sandwiches, or even a nice addition to a crudite plate. It’s best the next day, when the flavors can meld longer. It’s quick, simple, and very low calorie, packed with the goodness from eggplant. If you’d like it a bit chunkier, don’t process it so long. Just pulse in the food processor a few pulses.
For about 2 cups you’ll need:
2 eggplants peeled, sliced and cubed
1 t Kosher salt
1 t olive oil
4 T chopped scallions (green onions)
1-2 t chopped cilantro
1 1/2 -2 t minced garlic (or a little more if you like it pretty garlicky)
2/3 t ground cumin
2 1/2 T lemon juice
1 c vegetable stock
Pre-heat oven to 450 degrees
Place eggplant on a baking sheet and spray with Pam. Sprinkle with salt.
Bake for about 25-30 minutes, until eggplant has browned nicely.
Place all ingredients in processor and pulse if you want it chunky, or continue on if you want it smooth.
Cover and refrigerate. Remember, it’s BEST the next day. Will keep for several days covered in the fridge.