Despite the gray weather, we’ll be whipping up delicious eggplant and pepper dip for you to sample at the Mayor’s Farmers Market today on the corner of 15th and JFK from 11 a.m. to 3 p.m. Come on down and see the bounty that the rain helps to produce!
Market offerings on Wednesday, August 18
McCann’s Farm: Sweet corn, tomatoes, peaches, nectarines, eggplant, zucchini, hot peppers, frying peppers, bell peppers, and honey
Teens4Good: Greens, tomatoes, cucumber, eggplant, and mint
La Baguette: Fresh breads, pastries, and quiches
Penn State Extension: Nutrition education and samples of eggplant and pepper dip. Check out the recipe below.
Eggplant & Pepper Dip
2 tablespoons olive oil
1 small onion, chopped
1 large eggplant, peeled and cut into 1-inch cubes
2 red or yellow bell peppers, seeded and chopped
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
Pinch of black pepper
HEAT olive oil in large skillet over medium heat. ADD onion and cook 3 to 5 minutes until soft.
ADD eggplant and peppers, garlic powder, oregano and basil.
COVER and COOK over low heat, stirring occasionally, until vegetables are very soft and tender.
ADD salt and pepper. REMOVE from heat and COOL 5 minutes.
MASH with potato masher until smooth and creamy. SERVE with whole grain tortilla chips or crackers.
COVER and refrigerate leftovers.
Nutrition Information Per 1/4 cup: 60 Calories; 3.5 Fat; 0g Saturated Fat; 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.