Here’s a classic eggplant recipe from the Applebarn Taves Family Farm.
• 4 medium eggplant
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 2 tbsp lemon juice
• 2 cloves garlic, smashed and peeled
• 3 tbsp tahini paste
• 2 tbsp plain / greek yogurt
• 3 tbsp chopped parsley
Preheat oven to 375 degrees. Slice eggplant in half lengthwise. Place on a parchment lined sheet tray skin side down. Drizzle with olive oil and sea salt. Roast for about 1 hour and 15 minutes, until very soft. When eggplant is cool enough to handle, scoop out the flesh, and combine with remaining ingredients in a blender. Blend until smooth. Season to taste. Serve with grilled pita, or fresh cucumber and other crudités.
Recipe contributed by Faspa and Co.
Thanks Taves for sharing!
The Farm House Natural Cheeses is a locally owned business that has been providing artisanal cheeses for its customers since 2003. Farm fresh milk from our grass fed cows and goats is delivered to our cheese room daily to create … Continue reading