March 04, 2009

Recipe: Egg-ceptional Eggplant Dip

Egg-ceptional Eggplant Dip
Created by The MDM Team, Wednesday, December 12, 2007
Plant this delicious dip in your recipe repertoire. Served with fresh veggies or whole wheat pita bread, this incredible app draws on the tempting taste from this popular purple produce.

2 large eggplants
1 1/2 cups organic olive oil
1 cup goat's milk
Lemon juice to taste
1/2 cup feta cheese, crumbled
Sea salt
Freshly ground black pepper

1. Preheat oven to 350 degrees. Wash, dry, and place the eggplant in the oven for 1 1/2 hours.

2. When cooked, remove and discard the skins. Place the flesh in a mixing bowl and reduce to a creamy texture. With mortar and pestle, work in the mixture, adding alternatively oil, milk and a little lemon. When mixture is frothy, add cheese. Season with salt and pepper.

3. Place mixture in glass bowl and decorate with small slices of tomato, parsley, and/or black olives.

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