Shared by shareholder Kimberly Nordling
1 large eggplant, halved lengthwise 2 TBSP olive oil
1 medium sweet onion, diced 4 cloves garlic minced
1 TBSP cumin ½ tsp salt
¼ cup sun-dried tomatoes, chopped ¼ cup Greek olives, chopped
1 large tomato, chopped 2 TSBP lemon juice
¼ cup chopped fresh parsley
Place eggplant cut side up in baking pan, brush with olive oil and sprinkle with salt.
Bake at 450 degrees for 45 minutes or until soft.
Over medium-low heat, sauté onions and garlic in 1 TBSP olive oil until translucent. Add cumin, a little salt and pepper and sauté 2 minutes longer. Add sun-dried tomatoes, olives and chopped tomato; cook until tomatoes give off liquid, about 2 minutes.
When eggplant is cool enough to handle, scoop out the cooked flesh, chop and put into a serving bow. Discard the skin. Add lemon juice and sautéed vegetables and mix well. Serve with pita chips, bagel chips, crostini or crusty bread. Enjoy!