Roasted Eggplant Dip
-1 eggplant, cut into cubes
-2 tomatoes, cut in half
-2 cloves garlic, left whole
-1/4 cup pine nuts, toasted
-1/2 lemon, zest & juice
-red pepper flakes, salt, pepper
Roast first three ingredients drizzled/seasoned with olive oil, salt & pepper for 30 minutes at 400 degrees.
Place roasted vegetables in blender with pine nuts, parsley, lemon zest/juice & parmesan cheese and pulse. Add salt, pepper, red pepper flakes to taste. Serve on toasted bread.
We are still trying to squeeze in some more fun fall activities while we can, so we are hoping for a trip to the Elegant Farmer this weekend if the weather cooperates. It's time for apple picking, apple cider and riding the train with Liam and the gang.