Here is a quick dip that makes perfect use of a garden out of control.
Eggplant and Red Bell Pepper Dip
- 1 medium eggplant sliced in half
- 1 red bell pepper sliced in half and seeded
- 5 cloves garlic
- 1/2 cup greek yogurt
- 1 lime
- 2 tbsp chopped fresh cilantro
Place eggplant, pepper and garlic on a roasting pan and drizzle with olive oil. Roast at 375 degrees until browned. Blend roasted vegetables to a paste with juice from lime. Mix vegetables with yogurt and cilantro. Season with salt and pepper and refrigerate 2 hours before serving.