CHILDREN’S RECIPE: Roasted Eggplant Dip with Pita
Ingredients:
1 Eggplant, diced
½ White Onion, diced
3 cloves Garlic
1 Tomato, diced
4 spears Chives
Pinch of Parsley
6 leaves Spinach
1 tsp Lemon Juice
1 tsp Sherry Vinegar
2 tbsp Panko Bread Crumbs
1 Loaf Pita Bread
Method of Preparation:
Sear eggplant in pan, add onion, garlic, tomato, chives, parsley, and spinach, sauté ingredients down for 5-8 minutes. Add lemon juice, sherry vinegar and bread crumbs. Then put in food processor. Serve with sliced pita bread.
FAMILY RECIPE: Roasted Eggplant Lasagna with Tomato, Mozzarella and Basil
Ingredients:
1 cup Marinara Sauce
8 sheets Lasagna Pasta
½ Eggplant, roasted and sliced
6 cubes Mozzarella
3 oz Basil
10 leaves Spinach
Eggplant Dip, from children’s recipe
2 tbsp Olive Oil
¼ cup Parmesan Cheese, grated
Method of Preparation:
Build your lasagna layers with marinara sauce, pasta sheets, eggplant, cheese, basil and spinach. Use eggplant dip between layers. Finish off in oven at 350F until cheese is melted.