The summer might be over, but I refuse to swap my BBQ for the stove just yet. As always this recipe is simple and made from fresh, readily available ingredients.
Ever since my son was old enough to go to his fiends birthday parties and trying foods we would not normally eat at home, he was blown away by the chips and salsa taste combination. For approximately the same length of time, I am looking for new dip recipes. So far I’m doing a pretty good job convincing him that dips can be yummy and healthy with my Garlic Scapes Hummus, Beet and Feta Dip, Smashed Chickpea Avocado Spread etc.
My Grandma had a similar recipe in her thick recipe handbook, where she carefully collected recipes throughout the years. When I moved out of my parents’ house, she wrote cooking instruction for some of my favourite dishes for me as a reference. This Roasted Eggplant Dip is based on my Grandma’s recipe with some minor variations. She roasted eggplants in the oven, as we did not have grills back home, but I prefer to throw it on the BBQ. In fact, this dip is usually made while camping, this is how easy it is.