I am really enjoying my garden especially the amazing Japanese eggplant. I prefer this variety of eggplant because there is minimal seeds and not bitter like the Italian eggplants can be. This Roasted Eggplant Dip is a favorite way to cook them up. This dip is incredibly creamy, flavorful and healthy! This is so delicious and simple to make that I am sure it will become a favorite of yours as well.

The eggplants are cut in half, drizzled with a little olive oil, salt and pepper. They are roasted in the oven for about 30 minutes until softened and lightly golden. While the eggplant is roasting you’ll sauté garlic and shallot in olive oil and this right here adds amazing flavor. The only thing left is lots of fresh basil! You toss everything into a food processor and give it a handful of pulses until creamy and thats it! Serve with some pita chips.

Now if you all have followed my blog for a while you know that I love having a variety of props {aka bowls, platters, cake stands, pots, plates, dish towels, etc.} for my cooking fun- a girl can never have too many right?!? These new bowls, I am in love! A while back I introduced you to Beef & Barley Stew in it that came out incredible!