Cook the Issue-Grilled Eggplant and Tomato Dip - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue-Grilled Eggplant and Tomato Dip

By ICDOCEAN1, member

July 13th, 2010

What a great addition to appetizer night this will be and I got to use the last of the eggplant, red onions, and a few peppers from the Earthboxes.  I grilled everything so the dip had a subtle sweet smoky flavor.  I found the raw garlic too harsh with the nicely roasted vegetables and I should have roasted that as well.  Oh well, maybe if there are a few eggplants left before the plants are removed I'll try it with roasted garlic.

I like this dish for the summer.  I think that this would be good with assorted peppers slices as well as pita.  I tasted tested it on salt and pepper pita strips, not the norm for me, usually plain pita chips are fine, I didn't add salt to the dip and it was just fine without.  I might make a recipe of the flatbread and toast wedges as I have done before. 


posted in: Gallery
Comments (2)

ICDOCEAN1 writes: #106 page 17...what we're cooking now. Posted: 8:00 pm on July 31st

Pielove writes: ICD, this looks great-- thanks for the warning on the raw garlic! Hey, I must have missed this recipe in my perusal of the issue-- what issue and article was it in? Posted: 9:02 am on July 13th

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