Roasted Eggplant Dip-ish

I’ve been lost. But now I’m found. I’m archiving recipes again. I didn’t mean to be on a four month hiatus. No recipe really inspired me to write. In fact, I’ve been referencing Scrumptious Bits a bunch.

Though I’ve made this recipe before, it wasn’t archived and its so good. It needs a spot in here. It’s great to bring to a party with some bread or crackers. And it’s super delicious for dinner with a cracked egg on top (hence, “dip-ish”).

Go out and get an eggplant and let your leftover veggies dictate the rest.

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Roasted Eggplant Dip-ish

1 eggplant, peeled and chopped in 1/2″ cubes
1/2 yellow onion, chopped
5 cloves garlic, roasted
1 can of fire roasted, diced tomatoes
1/2 can of water or chicken broth
1 tsp each oregano, thyme and cumin seed
1 tsp garlic salt
Here’s where you get creative:
I added 1/2 red pepper, 1 pint of cherry tomatoes and feta cheese for the top.
You could add zucchini, mushrooms, spinach, etc.

Put it all in a Dutch oven. And set it in the oven at 325 degrees. Check after 1 hour. You want the eggplant to be so soft it melts in your mouth. Once it’s nearly there, take off the cover and cook until the liquid becomes a bit more thick.

Top with feta and serve warm.

I highly recommend this pot for cooking it. It’s a Bulgarian ceramic pot with a hole in the lid. I love it for stewing and slow cooking.

Enjoy!

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