Mushroom Eggplant Dip
First, I realize my photography skills could use a little work, as this brown pile of goo doesn’t look that appetizing, but it was actually quite good! Although, if I’m being honest, I think I actually prefer the roasted eggplant dip I made a while ago.
Second, the recipe I used from Cook Eat Share recommends you add a couple tablespoons of broth as you’re making the dip. Note to self: If you’re planning on bringing this dip to a pot luck that includes a bunch of vegetarians and vegans, do not lose focus and decide to add broth from your garlic chicken soup – oops!! I think I’ve been a little out of it.
Ok, the recipe:
– Sauté onion, garlic, red pepper flakes (they called for jalapeños which I didn’t have) and thyme (they also recommend basil) until the onions are translucent.
– Add in chopped mushrooms (they actually said to add them in at the beginning too, but whatever) and a couple tablespoons of VEGGIE broth.
– Add in thinly sliced eggplant and cover, stirring every couple of minutes until it’s all soft and goopy ~half an hour.
– Then you can leave it as is, or take an immersion blender to it (which is what I did). Easy and delicious!