Weekly Recipe: Eggplant Dip

I realize I lost a good chunk of you all with the title alone.  If you give me a chance though, I think you'd be willing to give this a try.  Let me start by saying that Wes is not a fan of eggplant but he loved this dip.  It's very similar to babha gahoush but it adds a little feta cheese to the mix and who doesn't love a little cheese?!  I got this recipe from the blog of our CSA.  After 4 eggplants, one tends to run out of ideas that a non-eggplant lover will eat!  This recipe solves that problem.  Please note this recipe is very simply written.  It provided enough guidance for me but I will add a few notes to it.

Sarah’s Special Eggplant Dip

2 eggplant
juice of 2 lemons, squeezed (I used bottled)
¾ C Italian breadcrumbs
¼ C extra virgin olive oil
2 T red wine vinegar
1 clove garlic, minced
¼ C feta cheese
handful pecan pieces (I omitted)
2 T minced parsley (I omitted)

Pierce holes in eggplant and broil whole for 1 hour.  (I found it was helpful to put the eggplant on a piece of foil because goodness does ooze out, creating a lovely mess if you don't have foil down.

When smashed down and done, remove from oven and let cool. Scoop pulp out into bowl.

Sprinkle with lemon juice.

Add enough breadcrumbs to soak up some of the moisture, depending on how liquidy you want your final product.

Add remaining ingredients and mix well. Serve with favorite bread, pita chips, or crackers. Store refrigerated.  (It does start to loose it's intensity after a couple of days, so it's best to enjoy right away.)