Brave the rain to try eggplant and pepper dip at the Mayor’s Farmers Market today

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

How To

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s