Did you know? New Jersey is the second-largest eggplant growing state in the country, according to the New Jersey Department of Agriculture. It’s especially plentiful during summer months.
Next time you fire up the grill, throw on some eggplant slices to give this Mediterranean-inspired dip a slightly smoky flavor.
Grilled Eggplant Dip
1 medium eggplant, cut into 1-inch slices
2 Tbs. lemon juice
2 Tbs. olive oil
2 garlic cloves, minced
1 tsp. kosher salt
¼ tsp. pepper
Coat the eggplant slices with cooking spray. Grill until just tender, 4-5 minutes per side. Let cool.
Once the eggplant is cool, peel it and cut it into chunks.
In a blender, combine with the eggplant with the remaining ingredients; blend until smooth. Refrigerate at least 1 hour before serving.
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