Tonight for dinner my father made an eggplant dip. This dip consisted of: one red bell pepper, one red onion, two large eggplants, and a homemade sesame seed paste. The fist step of making this dip was roasting all of the vegetables, then to make the paste. Next he pureed it all together, and baked it on 400 for 45 mins.
To go along with our eggplant dip my dad baked fresh baguettes made from our home made bread dough that we make a couple times a week.
The eggplant dip was very good and brought out the flavor of the bread really well. Unfortunately I am not a big fan of eggplant. :P
The Life and Times of Meghann the Chef!
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