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Roasted Eggplant Cilantro Dip

2 medium eggplants (peeled, cut into 1-inch cubes)

Soak in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.

2-3 cloves garlic (peeled)
1 TBSP olive oil

Add to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.

2-3 TBSP olive oil

Mix with eggplant and garlic in food processor (or with a fork) until smooth.

1 cup fresh cilantro (chopped)
juice of 2 lemons

Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

*Taken from Simply in Season.
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 The Produce market is not OPEN yet but soon will be.  Strawberry PYO is open as the field dictates so please follow closely to see when it is scheduled to be open. Until we get the produce market open we will have some set times to sell already picked strawberries. Follow us on face book or subscribe to the email newsletter on this website to find out when. Our spring vegetables have been started and are looking very good.It will not be long before we will have lettuce, radishes  and greens   Call 910-287-6794 or 843-399-6902 email and face book are good options also.

 

                                 

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