The Raven and the Spade is a Washington State Certified Organic farm, dedicated to enhancing and preserving the small-farming communities of Whidbey Island. We believe it is our duty to be stewards of the land, using only natural methods of insect control, crop rotation, and the love of our land to enrich the soil that provides us with a wide variety of mouthwatering fruits and vegetables. There is something deeply right about learning to eat with the flow of the seasons.
<< Back2 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.
Roasted Eggplant Cilantro Dip
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.
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