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Roasted Eggplant Cilantro Dip

2 medium eggplants (peeled, cut into 1-inch cubes)

Soak in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.

2-3 cloves garlic (peeled)
1 TBSP olive oil

Add to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.

2-3 TBSP olive oil

Mix with eggplant and garlic in food processor (or with a fork) until smooth.

1 cup fresh cilantro (chopped)
juice of 2 lemons

Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

*Taken from Simply in Season.

CSA Info SheetDecember 20th, 2018

    Season’s Bounty Farm & CSA A Summer’s Supply of Fresh Vegetables   Spring will be here soon, so here is the info sheet with all the details for the upcoming 2019 v

Fresh From the FarmDecember 20th, 2018

  Here is a list of some of the restaurants and other locations we sell to: Local Chop & Grill House Bella Luna  A Bowl of Good The Little Grill Friendly City Food Coop Wood's Edge Farm

Market pageDecember 20th, 2018

We sell our produce, flowers and meat Saturday mornings at the Harrisonburg Farmers Market located in the Turner Pavilion, downtown Harrisonburg  at 228 South Liberty Street.

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