|2 Japanese white eggplants, 1 GIANT purple eggplant, 1 black tomato (it's supposed to be that color), 2 not yet ripe t'mater that fell early and will ripen in a sunny window and lots of delish red t'maters that were made into salsa.|
It's been so rainy and dreary here lately that I've just sort of let my garden go. And by garden, I mean two eggplant plants (do I say eggplants or eggplant plants?), three tomato plants and on acorn squash that died a few weeks ago.
So imagine my surprise the other evening when I was out picking t'mater and spied this giant purple eggplant! All hidden under the big fuzzy eggplant leaves. This sucker is heavy as all get out. I was afraid it wouldn't be very tasty this overgrown. Oh but I just hate waste. So I chopped it up and tossed it in some EVOO, Kosher salt and pepper. And roasted it for about 30 mins (until soft).
Then I buzzed it thorough the food processor with a dash or three of chili powder. You might need to add a little more EVOO too depending on how much you added before roasting. And if you find a jar of roasted red peppers in your pantry, I bet that would be yummy too.
|Not pretty but sooo yummy!|
This dip has no actual name. But it's really really yummy. Like addicting. Great on chips, crackers, veggies, crusty bread, or a spoon.
So should you find yourself with a giant purple eggplant or a bunch of normal sized eggplants, you totally need to make this little eggplant dip. Because it's really really good!