This year one of my goals is to try to incorporate more vegetables into our diet. Over the summer I found that I could get the guys to eat more veggies by roasting or grilling them. The key was to season or pair them with a pesto or sauce to make the flavors more appealing. Some years ago we had a Turkish roasted eggplant dip that everyone enjoyed, but no one can seem to remember what it was called other than it had eggplant, chiles and tomatoes. When I started researching it the first thing that came up was Baba Ghanouj which clearly wasn’t what we had in mind. Josh thought it might be Ezme but it is described as a tomato and pepper salad or condiment. So in the end, I made up a roasted eggplant salsa with chiles, tomato and garlic. It didn’t taste the same as the Turkish dip we remembered but it was very good with pita chips. Also try it with some flatbread and grilled chicken, it is fantastic!
Continue reading
An Inspired Cook 