One final eggplant recipe - Eggplant Dip

If you can stand one more eggplant recipe, here is another one I make a lot in the fall after the weather's cooled, but the garden is still producing plenty of eggplant. I also do Moussaka, a Greek eggplant dish with two layers of cooked eggplant, meat and tomato sauce, and cheese topped with buttered bread crumbs or bechamel sauce and baked in the oven, but it's too hot for that one in summer. And then, sometimes I make lasagna using eggplant instead of meat...stop it, LeAnn, stop it! They'll discover your secret - you really like eggplant!

(This one is my own variation of an Ina Garten recipe.)

Roasted Eggplant Dip

1 eggplant, peeled
2 sweet red peppers
1 onion
1 plum tomato, peeled
1 large garlic clove, minced
2 Tbsp. olive oil
Salt and pepper to taste

Preheat oven to 400. Dice eggplant, peppers, and onion in 1" cubes. Quarter tomato. On a sheet pan, salt and pepper veggies and toss with olive oil. Spread to single layer and roast in oven about 45 minutes until lightly browned and tender, turning every 15 minutes.

Blend lightly in food processor or use potato masher to make into dipping consistency. Serve with toasted pita chips or dipping veggies.

You cannot have too many eggplant recipes, in my opinion.