And Magazine Mondays is back!
I missed last week’s edition and I have a lot of entries this week so I’m anxious to get at it!
We had the family over on Sunday to eat a huge meal and also watch the Superbowl. I know next-to-nothing about American football but I must admit I did get caught up in the excitement of the game towards the end. I love an underdog as much as the next person and was happy to see the New Orleans Saints win. Hope they’re enjoying lots of beignets on Bourbon Street today!
As the family made their way over, I prepared numerous appetizers to quell the hunger until the real meal began and one of them was this delicious eggplant dip. Although if you wanted to call it a spread you wouldn’t be wrong.
While the recipe didn’t come from a magazine, I’d had my eye on it and decided to finally try it. The verdict: TOUCHDOWN! It was delicious and lovely spread over some crusty bread. And it was easy to make. Hope you give it a try!
In the meantime, here’s who’s joining me in blitzing that magazine pile (did you pick up on the football reference there … didya’???!!!!):
Have a great week, everyone!
Based on this recipe.
Note: This recipe will yield about a cup to a cup-and-a-half of spread, depending on big your eggplant is. I like to make this the day before and let it sit in the refrigerator overnight to really let the flavours develop. Serve with crusty bread.
1 large eggplant
1/2 cup of extra virgin olive oil
3 teaspoons of wine vinegar
1 tablespoon lemon juice
3 cloves of garlic, minced
1 tsp. dried oregano
freshly ground pepper
If you have a gas grill, preheat your grill, or preheat the broiler on your oven.
Prick the eggplant all over to allow for steam to escape.
Place the eggplant on the grill or under the broil and cook until the eggplant is scorched all over and soft inside (test by pricking with a fork or knife). This should take about 10 to 15 minutes.
Remove the eggplant from the heat and let it cool down so that you can handle it.
Scoop the filling into a bowl and mash with a fork.
Add half the olive and the red wine vinegar and mix very well.
Add the remainder of the olive oil and the lemon juice and mix thoroughly.
Add the garlic, the oregano and the salt and pepper to taste.
Refrigerate utnil ready to serve.