I got a couple pounds of eggplant from Peach Crest Farm in the last co-op order. They are starting to get a little wrinkly and soft, so…what to do with ’em?
I found a roasted eggplant spread in a Taste of Home magazine; I’d link to it, but it’s a subscriber-only recipe.
After I roasted the eggplant, red bell peppers, onion, and garlic, I used the blender to process the mixture with some tomato sauce.
Spread on crackers and serve.
Good and good for ya!
Potpourri with a purpose