Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Indian-spiced Roasted Eggplant Yogurt Dip

I didn't plan it, but apparently this summer's theme was 'get the kids to eat eggplant in a new way'.  I usually cube and roast eggplant for use in spaghetti sauce, but this time I roasted whole eggplants, in lovely shapes from our CSA farm share, and used the flesh with Indian spices to make a creamy dip.

You can find the whole recipe here.

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Comment by Jennifer on September 2, 2013 at 11:01am

Kirsten: I love simply seeing the beautiful yellow color of all that curry—not to mention eating it. Thanks for sharing another solution for eggplant-neutral folks.


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