Page 29 - WIC Farmer's Market Cookbook

EGGPLANT DIP
Time to make: 45 min | Servings: 8 Ingredients: Directions:
6 tablespoons olive oil
2 pounds globe eggplants peeled and cut into one-inch pieces (about 2 medium eggplants)
4 medium garlic cloves crushed or finely chopped
3 tablespoons fresh lemon lemon juice (from 1 lemon)
2 teaspoons of honey* or real maple syrup
1⁄4 teaspoon salt (adjust to taste)
1 Heat oil
in a a a a a medium medium saucepan over medium-low heat 2 Stir together eggplant pieces garlic lemon juice honey* or maple syrup
salt paprika cumin and pepper in in saucepan 3 Cover and cook stirring occasionally until eggplant is very tender about 25 minutes 4 Remove from heat cover cover and and let sit 10 minutes Uncover and and mash mash any large pieces of of eggplant with a a a a a a a a a a a a potato masher or the back of a a a a a spoon 5 Transfer to a a a a bowl and sprinkle with parsley Notes:
* Do not give honey to babies under 1 year old 3⁄4 teaspoon smoked (or regular) paprika 1⁄2 teaspoon ground cumin 1⁄4 teaspoon black pepper (adjust to taste)
1⁄4 cup chopped
fresh flatleaf parsley 29