When my farmer market friend handed me a couple of her home grown eggplants and said "make something for me and bring it back" I happily took on the challenge. Sudawan "Sue" Richardson (from Richardson's Farm) is originally from Thailand, where she was a school teacher. Her farm is a 5-acre plot near Fairmont, West Virginia. It is covered in a large variety of produce from a few fruit trees, a berry patch, herb garden, rows upon rows of tomatoes and peppers, and a large variety of other veggies that can be found at her market table. Sue happily invites people to visit the farm for events, tours, or if you have a desire to pick produce. Sue has mentored many a university student in the few years I have known her.
The recipe I made was in a free magazine I picked up at Krogers Grocery Store. I don't stock spicy peppers at home, so my product has sweet peppers. While I'm a good fat advocate (this recipe has extra virgin olive oil and anchovy fillets) I always cut down on the amount. The student at Sue's table enjoyed the dip! So I repeated the recipe at home and enjoyed a platter for breakfast!
Spicy Eggplant Dip
(Serves 3-about 1/2 cup each)Pierce eggplants several times with fork. Roast on foil lined baking sheet at 450 for 40 minutes, turning frequently.
2 medium eggplants (about 8 ounce each)
Cool roasted eggplant. Peel and dice.
Mix paste, vinegar, paprika and Mrs. Dash.
1/4 cup tomato paste
1 tablespoon vinegar
1 1/2 teaspoon balsamic vinegar
1/3 teaspoon paprika
1/2 teaspoon Mrs. Dash
Saute onion and garlic for 5 minutes, stirring. Add eggplant, tomato paste mixture, peppers and anchovies. Cook 10 minutes.
1 teaspoon olive oil
1/3 cup onion, diced
2 garlic cloves, minced
1/3 cup peppers, diced
2 canned anchovy fillets, chopped
Garnish with chopped cilantro.
1 tablespoon cilantro, chopped