This is a recipe we provide at Winter Sun Farms, our frozen local fruits and vegetables CSA here in Asheville, NC. We take abundant produce in summer, freeze and package it for distribution in the cold winter months. We roast and puree lots and lots of eggplant, it’s the only way it really freezes well, and makes all sorts of wonderful dips and soups.
Servings: 6-8Prep Time: 45 minutes
1 container roasted eggplant puree, thawed (about 16 oz)
1 head garlic
Juice of 1 lemon
3 Tbsp chopped fresh parsley
1/4 cup plain yogurt
1/4 cup good olive oil
Dash hot pepper flakes or Tabasco
Salt and pepper to taste
Preheat oven to 400 degrees.
Peel away the outer layers of the garlic bulb papery skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic head on a sheet of aluminum foil. Drizzle a couple teaspoons of olive oil over the head, using your fingers to make sure the garlic head is well coated. Wrap tightly with foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Let cool, and then press out each soft clove.
Put eggplant puree, lemon juice, parsley, yogurt and garlic in the bowl of a food processor and pulse about 10 times until smooth.
While the machine is running, gradually incorporate the olive oil in a steady, thin stream.
Add the hot pepper flakes, salt and pepper, pulse to incorporate.
Refrigerate overnight for flavors to blend, then bring to room temp before serving in a pretty bowl surrounded to toasted pita bread, crackers or raw veggies.
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