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Tennessee & Alabama CSA

Smoky Eggplant Dip from Martha Stewart Living

If you love the flavors of Middle Eastern dishes like Baba Gannoush, but don’t want to bother with the grill, try this fast and fresh alternative. Scoop this with pitas for a satisfying appetizer.


1 large eggplant
1 coarsely chopped tomato
2 Tbsps. finely chopped red onion
1 Tbsp. olive oil
1 tsp. balsamic vinegar
2 Tbsps. chopped fresh flat-leaf parsley
1-2 tsps. of fresh lemon juice
1 clove minced garlic
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving


Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, parsley, lemon juice and garlic; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

Source: Adapted from Martha Stewart Living