Roasted Garlic and Eggplant Dip

. . I love to cook seasonally, so when someone gives me eggplants fresh from their garden, I am all in!

Sometimes, though, I need to work ahead a bit when developing recipes for clients and they are planning one or more months ahead.  Right now, I am actually working on some fall/winter offerings.

So, the other day, I was in the kitchen working and someone in my household who shall remain nameless (but not Tim for a change) was working in the next room on his computer.  I have to give him credit, because whenever he is working, the world could explode, elephants could stampede through the room, Cirque du Soleil performers could drop from the ceiling and spin around on hula hoops and he sees and hears…nothing.

Anyway, since he is one of my main test tasters, I walked into the room and announced,” Gingerbread Mousse is coming your way soon,” not realizing that he was in the work zone.

I was greeted by a blank look, then, eventually…”What?”

“Gingerbread Mousse is headed your way,” I repeated cheerfully, sure that I now had his attention.

“I don’t understand what that means,” he replied.

“Which word is tripping you up?  Gingerbread? or Mousse?  I’m not seeing your confusion.”

“What are you talking about?.” he persisted.  “Chloe’s toy?”

Now it was my turn to be perplexed.  Chloe’s toy?

“Yes.  Chloe’s toy moose.” He pointed to one of her favorite doggie toys lying on the floor.

From now on, the toy previously known only as Moose, is now Gingerbread Moose.  So I guess that means that, based on that days cooking, we now also have Banana Bread Monkey, Honey Glazed Carrots Bunny and Tofu Turkey.

Ingredients:

• 1 medium eggplant, cut in half lengthwise
• 1 small onion, roughly chopped
• 1 small head of garlic
• 1/2 of a red pepper, cut in strips
• 1/4 teaspoon salt
• 1 teaspoon oregano
• 1 Tablespoon olive oil
• 1/3 cup walnuts
• 3-4 pieces out of a jar of oil packed sun-dried tomatoes
• 1/4 cup Greek yogurt
• 1/4 teaspoon oregano
• salt and pepper to taste

Directions:

1. Preheat oven to 350
2. Splash some olive oil on a large baking sheet and place the eggplant on it, cut side down.
3. In a small bowl, toss the onion and red pepper with the 1/4 teaspoon salt, 1 teaspoon oregano and 1 Tablespoon olive oil.  Put them on the sheet with the eggplant.  Cut the head off of the garlic and drizzle with some oil (you want to just cut enough off to expose the tops of the cloves and the oil will drip down into each one).  Wrap it tightly in foil and place on the sheet.
4. Bake for 30-45 minutes.  The eggplant is done when it is soft and you can easily prick it with a fork or sharp knife.  The garlic is done when it is soft when you gently squeeze it, and the veggies are done when they are soft.  The eggplant and garlic will take the longest most likely, depending on how large you cut the veggies.  If the veggies are done close r to the 30 minute mark, simply remove them from the tray and continue baking the eggplant and garlic. Once everything is removed from the oven, allow it to cool.
5. Meanwhile, place the walnuts in a dry (no oil) pan and heat over medium/medium high heat until they are fragrant and lightly golden, stirring or shaking the pan frequently.  Remove from the pan immediately as they will go from golden to burnt very quickly if left to sit in the hot pan.  Allow to cool.
6. Scoop the flesh of the eggplant out of the shell (skin) and squeeze the garlic cloves out of the head and put them along with the onions and peppers, walnuts, sun-dried tomatoes, yogurt and 1/4 teaspoon of oregano into a blender or processor and puree.  Adjust the salt and pepper.
7. You can serve this dip/spread warm or refrigerate till ready to use.  I sprinkled some fresh parsley on top and chopped up some more sun-dried tomatoes.

Enjoy!