INGREDIENTS: • 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
Cooking in the summer can be so easy! Pulling in season veggies out of your garden on onto your grill can make a surprisingly substantial meal ready in minutes. We loved this list from motherearthnews.com and hope you will too!
