Rustic Eggplant Dip

This recipe calls for anchovies, which a lot of people shy away from, but I think they deserve a second chance. I know the Italians use anchovies in many dishes, to add just a bit of salty, savory depth of flavor, without adding any fishy character.


1 globe or 2-4 Asian eggplant
6 flat anchovy fillets, drained
3 cloves garlic, minced
2 T. finely chopped flat leaf parsley
2-3 T extra virgen olive oil

Grill or roast the eggplant until soft. While cooling, mash anchovies with garlic and parsley and sauté in olive oil over medium low heat. Continue to mash for five to seven minutes, being careful not to burn the garlic. Scoop out the eggplant pulp and mix with the anchovy mixture. Mash together and run through the food processor if necessary.

Serve with crudite and crusty bread.
This can be made with roasted red peppers instead of eggplant,

Tip: How To Eat Figs

Fresh, ripe figs are a delicacy that not many people get the chance to enjoy. Because of this, a bit of information may be helpful to those of you who haven't experienced a fresh fig. Unlike the dried version, which will live on indefinitely in the cupboard, fresh figs are highly perishable and must be...Read more


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Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs