The ocean is flat and the tide is still low at mid-day. The water temp is in the high 70's, but much too cool to feed any storms. This is a perfect time to enjoy the sunshine. The beach is one of the only free entertainments around.
Here is a very quick recipe to entertain with or just enjoy yourself.
Mediterranean Eggplant dip
Eggplant – 2 lbs.
Garlic – 3 cloves – minced
Tahini – ¼ cup
Lemon juice – ¼ cup
Tomatoes, 4 – peeled and chopped
Green pepper – diced
Scallions, 8 – chopped
Parsley – 1/3 cup – chopped
Kosher salt - 1 TBL or to taste
In an oven at 400 degrees, bake the eggplant about ½ hour after spearing holes in it so it doesn’t explode.
Spoon out the meat and puree it. Stir in all the ingredients to the cooled puree.
Sprinkle some of the parsley on top, and serve with fresh toasted pieces of pita bread.
Eggplant – 2 lbs.
Garlic – 3 cloves – minced
Tahini – ¼ cup
Lemon juice – ¼ cup
Tomatoes, 4 – peeled and chopped
Green pepper – diced
Scallions, 8 – chopped
Parsley – 1/3 cup – chopped
Kosher salt - 1 TBL or to taste
In an oven at 400 degrees, bake the eggplant about ½ hour after spearing holes in it so it doesn’t explode.
Spoon out the meat and puree it. Stir in all the ingredients to the cooled puree.
Sprinkle some of the parsley on top, and serve with fresh toasted pieces of pita bread.
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