Well helllllooooooo my little butterbeans!
How are ya? Hangin’ in there? I hope and pray that if you live in southeastern Texas and have been impacted by the torrential destruction of Harvey that you and your loved ones are safe and together. Mother Nature is no joke.
Here in north central Texas, we’ve been impacted just in the form of rain, which we’ve actually been in desperate need of. And it certainly helps make August all the more tolerable with the cool front that comes with it. 80’s in late August? I’m in. But not at the expense of millions of my fellow Texans.
And since it’s still August and therefore summer in Texas, I’m trying to make the most of the farmer’s market bounty, whipping up plenty of recipes highlighting tomatoes, melon, okra, squash, zucchini, figs, and eggplant.
Yup, I’m coming back to eggplant today.
I know, I know, we just celebrated this amethyst aubergine (Word of the day=Aubergine...member of the nightshade family…tomatoes, peppers, potatoes) with a super simple and 100% Paleo lasagna recipe.
But we’re going to switch gears a little today and make a hearty, summery dip bursting with signature flavors of the Mediterranean.
Talk about an elevated app for this weekend’s Labor Day festivities! Move over French onion dip. Step aside jarred salsa. Cause eggplant dip is in the HOUSE.
Behold the humble eggplant.
You can be tossed on the grill as a light side dish or coated in breadcrumbs, panfried in butter, and topped with mozzarella for a gut-busting eggplant parmesan.
You can even be transformed into noodles and slipped into a soul-satisfying lasagna.
But today, you’re starring in a flavorful dip bursting with some of the Mediterranean’s most sensational seasonings: lemon, rosemary, garlic, and pine nuts.
Not only will this creamy dip transport you straight to a cliff-side café in Santorini, it will also deliver a punch of nutrients. Let’s highlight a few:
Delicious and nutritious? Now that’s my kind of appetizer!
Not only that, it’s SUPER easy to make.
Allow me to demonstrate. That's why I'm here, after all....
1. Roast your veggies. Brush them with a little fat- coconut oil (vegan-friendly) or duck fat (mmm...duck fat) is usually how I roll- and sprinkle some salt. Throw them in the oven for 20ish minutes or until soft and golden.
2. Whip it real good- Toss the veggies and everybody else into your food processor or Vitamix. Pulse until it’s as smooth or chunky as you want. I’m a texture kinda girl, so I kept mine on the chunkier side. If you need it to be smoother, try adding more chicken/veggie broth or other liquid. I wouldn’t recommend more lemon juice (it will get pretty tart) or olive oil (it will get kinda greasy).
3. Nom nom time- Serve warm or chilled with slices of cucumber, bell pepper, carrots, or celery. You could also enjoy it with rice crackers, swirl it into spaghetti squash for an instant sauce, or plop it on grilled chicken for a Mediterranean condiment.
Keep this eggplant dip in the fridge for 5-7 days.
So this Labor Day weekend, step up your appetizer game from jarred salsa and canned bean dip (not that there’s anything wrong with those!) with this easy yet elegant eggplant dip!
Wanna wow your guests with other easy yet elegant apps?
Check these out, too!
Steamed Artichokes with Dipping Sauce Duo
Grilled Pineapple Guacamole
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!