A Back Yard Farm

Eggplant Spread

by Rebecca.

• 2 medium eggplants
• 1-2 adobo chiles, depending on how hot you want your dip
• 2 Tbsp olive oil
• 1 small onion, thinly sliced
• 3-4 cloves garlic, chopped
• 3/4 cup tomatoes, diced
• 1 cup cilantro chopped (optional)
• 1 tsp salt


Preheat oven to 400 degrees. Cut eggplants in half lengthwise, placing cut half on baking sheet. Roast until soft. Peel when skin is cool.

Heat olive oil in nonstick pan over medium-low heat. Add onions and garlic and saute till golden brown.

Put all ingredients in a blender or food processor. Process to the consistency you prefer for a spread. We prefer some texture. If you do as well, go gentle on the processing.

Serve warm with your favorite crackers or Serves 4