Tomatoes:
Eggplant:
Eggplant Caprese with Tomato and Basil
For more eggplant recipes, check out Eggplant Recipes.
Eggplant Dip from Jenny Breaux
Ingredients
- 1-2 eggplants (about 1 lb.)
- ripe tomato (about 8 oz.)
- 3 to 4 tablespoons olive oil
- 1/2 cup loosely packed basil leaves, rinsed and patted dry, can also add thyme, oregano, mint…
- clove garlic, peeled
- tablespoon lemon juice
- Salt and pepper
- 1/3 cup crumbled feta cheese
- toasted pita breads or chips
Preparation
- Cut eggplant in half and discard stem. Soak eggplant in salt water to reduce bitterness.
- Meanwhile, rinse and core tomato. Chop tomato basil and garlic.
- Remove eggplant from salt water and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.
- Combine eggplant, tomatoes, garlic, basil, and olive oil in a food processor and pulse until vegetables are coarsely chopped.
- Spoon into a bowl and stir in lemon juice and salt and pepper to taste. Garnish top of dip with feta cheese and serve with pita bread or chips for dipping.
