Wednesday, September 3, 2014

2014 Vegan MOFO - Day 3 - Roasted Eggplant and White Bean Dip and Giveaway Winner!!

The local produce featured in today's post are:


Eggplant from Sleeping Frog Farms - These great summer veggies are good for sandwiches, cooked preps and many other fun recipes Store in the crisper of the fridge.

Little Sweetie Onions from Crooked Sky Farms - These great onions are a staple ingredient for innumerable recipes. Store these in a cool, dry location, such as a pantry and away from any potatoes.


Roasted Eggplant and White Bean Dip

Makes about 2 1/2 cups

1 small eggplant (approximately 1 pound), sliced about 1/4 inch thick
1 small little sweetie (or sweet yellow) onion, sliced about 1/4 inch thick
2 large cloves garlic, crushed
Spray olive oil
1 1/2 teaspoons hot curry powder
1/2 teaspoon cumin
1 teaspoon smoked salt
1 - 15 oz. can Northern beans*, rinsed and drained
1/4 cup tahini
1/4 cup fresh lemon juice
1 1/2 teaspoons sumac**

Preheat oven to 400 degrees.

Eggplant can be bitter if not properly prepared. To help remove the bitterness, liberally salt sliced eggplant and let it sit for an hour. Rinse the salt from the slices of eggplant and pat dry with a clean towel. 

Line a rimmed baking sheet with parchment paper. Spray each side of sliced eggplant, sliced onion and garlic clove with olive oil. Place in an even layer on baking sheet. In a small bowl combine curry powder, cumin and smoked salt. Sprinkle evenly over veggies. Roast for 15-20 minutes until veggies are soft. Remove from oven and let cool to room temperature.

In a food processor bowl, place beans, tahini, lemon juice tahini and sumac (if using). Roughly chop cooled roasted vegetables and add to processor bowl. Pulse to break up large pieces. Then process until smooth; scraping sides occasionally. Transfer to a bowl and stir in chopped parsley. Refrigerate for at least an hour before serving. Garnish with fresh parsley, chopped tomatoes and lemon wheel (optional). Serve with fresh vegetables, flax or regular crackers or pita wedges. 

* It is OK to sub any other type of white bean or garbanzo beans
** Sumac is often used in middle eastern dishes. It adds a tart, bright flavor similar to lemon. If you cannot find sumac, you can add the same amount of lemon zest in its place.

OK without further adieu, the winner of the first Chow Locally box is….


#6 Who is an anonymous poster. I don't have any contact for you tomato loving person, so please be sure to contact me by emailing kimcooksveg4u at mail dot com to set up your delivery. Congratulations!

If the winner does not claim their prize by Friday, I will draw another winner. Be sure to check back for more giveaways!


4 comments:

  1. LOVING your blog! Hopped on over from the Vegan MoFo Blog Roll - Happy Vegan MoFo to ya! Looking forward to future posts :) Neat place you have here!!!

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    Replies
    1. Thanks for dropping by! I'm glad you like it! I have a lot of fun with it.

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  2. Just in case you didn't have me with eggplant and white beans (which you totally did), you had to add the curry powder, didn't you? Yummmmm.

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