Have I ever told you I am the daughter of a farmer? Yes Indeed, my sweet loving father and most amazing brother actually own a 3rd generation farm and grow corn, soybeans, wheat and rice. As a farmer’s daughter you would think I would be patient in the growing process but I am like a kid in a candy store when I see my little plants budding with arrivals and I just want them to COME NOW not tomorrow or 2 months from now but NOW! Good thing I didn’t take this up as a career. Why am I telling you all of this? Well, you see this year I planted my own zucchini, squash, onions, garlic, berries, lettuce, and lemons. I have to admit I have quite the green thumb lately my impatience is far from perfect. Although the onions, garlic and lettuce are overflowing, my zucchini and squash are taking their sweet little time. By that I mean they were gusty enough to show me a slight peak of their fruit early on in the growth stage all the while flat out knowing they weren’t going to be ready for weeks and weeks to come! The Gall! That is until this past week. Lo and Behold, I look out into my garden and I see the most magical site- 2 Huge Zucchini’s!
I think I may have tripped over my little one while screaming- “They are Ready, Let’s Get Them!” After examining my specimen they were indeed in the perfect condition to be used in my grand scheme of what I like to call- Roasted Eggplant and Zucchini Spread. I got the recipe from a fabulous cookbook (Italian Home Cooking ) my SIL gave me (I keep mentioning family don’t I?) This spread is the perfect answer when you need something quick and delicious. It packs in a ton of flavor and hits you with a delightful helping of vegetables and herbs!
Zucchini with its sweet succulent and nutty flavor is the perfect way to begin the bounty of summer and who doesn’t love Eggplant? They are two of the most popular vegetables and both are great simply baked but even better roasted and paired with amazing herbs and spices. Just popping your eggplant and zucchini in the processor is not going to do it for this recipe. Its a must that you roast the zucchini and eggplant first. It brings out the rich flavor of the two and makes for a intoxicating delicious dip. This spread resembles a hummus in a myriad of ways but the one difference is that the texture is not as smooth and creamy as that of hummus. It has a more grainy texture which is better for actually spreading (hence its name) on a piece of toast of bread rather than dipping into.
For your Memorial Day feast amongst the burgers and ribs and sausage whip up a nice healthy but utterly amazing spread for family and friends to munch on while the mains are still cooking. Did I mention both my boys loved this! They couldn’t get enough. Now that right there should tell you everything you need to know- its DANG GOOD!
- 1 large eggplant, sliced vertically, rinsed and patted dry
- 1 large zucchini, sliced vertically, rinsed and patted dry
- ½ cup olive oil
- 2 TBSP white wine vinegar
- 1 tsp salt and pepper each
- 1½ tsp minced roasted garlic
- pinch of red pepper flakes
- ¼ tsp thyme
- ¼ tsp oregano
- juice of half a lemon
- Remove the skin from your eggplant and zucchini then place both on a roasting pan or baking pan and drizzle each with olive oil and season with salt and pepper. Roast at 400 for 10-12 minutes. Remove and allow to cool.
- Dice up the eggplant and zucchini and place into your food processor. Add in the remaining ingredients except for the olive oil. Pulse a few times until everything is smooth and combined. Now slowly with the processor running add in your olive oil- process one minute or until your desired consistency. Store in an airtight container in the refrigerator for up to a week ( if it lasts that long:)
Sooooo jealous of your backyard zucchini! This looks healthy and delicious.
I love to eat eggplant in any form and this sure looks like a wonderful spread.
Farmers are special people Belle and you know you are special. How lovely that you are doing farming on a teeny scale too. 😀
What a taste bud tantalising spread – can almost taste it!
🙂 Mandy xo
Yes my farm is nothing compared to my dads but it will do for us:) so glad you stopped by!
Delicious and healthy. Wish we had some backyard zucchini. I will pass this along to my BIL who adores eggplant.
Sam
Oh please do pass it on and let him know that if he doens’t want to use the zucchini he can just substitute it for another eggplant and the spread will be just as delicious
I LOVE eggplant dip so I know I’d love this.
What an awesome idea for a spread! It looks so delicious and perfect for parties. Thanks for sharing!
Oh, this would be a marvelous lunch for me! Your spread is so full of flavor, yet healthy. I can’t wait till my garden produces something! So far I just have mint, thyme, oregano and chives :/
Liz, I was shocked too see my garden producing so quickly. I planted it all in March and seriously beginning of may things started popping up everywhere!
Hey Jessica! Ok, I totally need you to come over and help me learn to garden. I try and try and I just don’t have that green thumb. I recently bought a basil plant and I’m watering it and keeping it in the sun just like the guy said, and it’s not doing well. It makes me so sad 🙂 What are you doing? Are you singing to your plants? Got any special tricks?
Ok, want to know something lame, I have never cooked with eggplant. Yes, you heard me right? Isn’t that the lamest thing? You must think I’m so strange because of that and the fact that I don’t like cooking seafood either. I am going to try eggplant at some point, I promise. Your spread looks delish and would be the perfect appetizer! I hope things are slowing down for you as well. I can’t wait to hear about all your new changes! Please keep me posted! xoxo, Jackie
Girl! Always love your visits! Even your comments are full of life! So what is this? you have never had eggplant? We must change this. Let’s start by making an eggplant caponata! Its an oldy but goody and it is delicious and perfect for your cailfornia weather picnics and such:))))) INa has one I swear by! check it out http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-caponata-recipe/index.html. Other than that I really think its just going to call for me to get my lazy butt on a plane and come visit for a few days. We can make all the stuff you don’t like:))))) I will convert you! LOL!
I have the opposite of a green thumb and no space to grow anything even if I did, so I’ll just have to live vicariously through you! yay for your success!!
I have to commend you on everything you do, you are wonder woman in my book! Delicious recipe and I love the fact its so simple to make. 🙂
Blushing Liz and Anna! You are both so sweet! This spread and your shrimp salad would be the perfect meal
So cool! I live out in farm country and have so much admiration for farmers–I can’t even keep a plant alive! Congrats on your zucchini and your great dip too!
I like to pretend I am a farmer but I am not even close! It takes so much hard work and discipline and commitment. I too have so much respect for farmers like my dad and brother! thanks for stopping by. Hope you have a great memorial day weekend!
Your very own homegrown zucchinis! How lovely! And combining it with eggplant sounds delicious, I love eggplants!
What a gorgeous idea to make a veg spread of roasted eggplant and zucchini. I need to try your recipe, thanks for sharing!
Thanks Helene!
How lovely to have the green thumb gene, sadly I don’t even though my mother was a genius with plants; she even grew corn on our balcony in the summer! This spread has all the flavours that I associate with summer; lazy patio afternoons with a cocktail and some lovely crackers or bread and this dip!
Oh Eva! I betcha you have a green thumb. It seems there is nothing you can’t do so I know you could do this! Start off with lettuce! LOL! Its so easy! Thanks for stopping by. Wish we could visit over a cocktail and this spread!
yummmmmmmmmmm! This looks and sounds so good. Two of my favorite veggies. Thats cool that your family is into farming.
Yummy! I love roasting veggies and make it into a spread 🙂
It is wonderful that you are already harvesting vegetables…my tomatoes won’t go into the ground until sometime in June. Your spread sounds very good. Enjoy the holiday.
Its crazy Karen. I guess it is our weather and when I planted them but boy everything starting popping out of the ground beg of May- especially my cherry tomatoes!
I’m always looking for unique ways to use both eggplant and zucchini, so this recipe is great Jessica. Absolutely making it.
btw…make sure you don’t miss out on my current giveaway! http://sports-glutton.com/2013/05/23/thirsty-thursday-grand-tetons-oud-bruin-giveaway/
Headed there now to enter!
Eggplant is one of my favorite veggie. This looks fantastic!!!
Oh, I like this – I’ve made aubergine dip before which I loved… great idea to add in the zucchini too… makes a lovely colour too! I’ll remember this next time I make the aubergine one myself and be sure to add in the zucc.!
Delicious!!! and congratulations on planting your own garden:))) I love the look of this spread – healthy, delicious and FULL of flavor!
Mary x
Gardeners rule! I am trying my hand at peppers again this year. I never get more than a few but my fingers are crossed that this is the year I finally get it right 🙂 Good luck with your garden!
Awesome post. Super delicious 🙂