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Author Notes: Some old tales blame eggplant for causing insanity! Is it because its Italian name, melanzane, means “crazy apple”? These threads of folklore possibly derive from the fact that the curious eggplant, as a member of the solanaceae (meaning “nightshade”) species of plant, was associated with darkness, and hence, the possible loss of mental acuity. Or, maybe it was the eggplant’s delicious versatility and nutritious qualities that made people go crazy for the many ways to enjoy it! Either way, this dip will make you crazy for eggplant. - Stockout
- 1 small eggplant, skins on, chopped into 1" cubes
- 1 small sweet onion, cubed
- 6 cloves garlic, whole
- 1 cup peppedews
- 1-2 tablespoons red wine for deglazing
- 3 tablespoons olive oil
- salt & pepper
- 4 ounces goat cheese
- 1/4 cup parmigianno reggiano cheese
- Big Fat Finishing Olive Oil
- In 425 degree oven, roast eggplant, onions, garlic, peppadews, olive oil and salt & pepper for 45 minutes. Deglaze baking sheet with 1 few tablespoons of red wine. Scrap bottom of pan with spatula. Spoon into bowl of processor.
- Puree vegetable mixture, adding olive oil if it is too thick. Remove from processpr and blend in goat cheese.
- Place mixture into oven-proof ramekin or tapas earthenware, sprinkle with parmigianno cheese and bake for 20 minutes until bubbly and browned. Sprinkle olive oil on before serving.
- Serve with pita wedges, toasted bread or good quality crackers.
- This recipe was entered in the contest for Your Best Dip
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