This turned out to be a dip full of the flavors I love. Lemony, garlicky, with the tangy flavor of goat cheese. Basically, that's what's in it! It was great with these fresh veggies but it would also be very good served wit toasted pita bread and some chopped purple onion.
This dip is fast and easy to whip up.
2-1 pound eggplant
Place eggplant on a cookie sheet and bake at 400 degrees for about 40 minutes or until eggplant is tender. Let this cool and then scoop out flesh from the skin remove some of the seeds, don't use all of them. Place the flesh in a colander to drain for about 15 minutes.
Now place the eggplant in a food processor, add 2-3 minced garlic cloves and 1/4 cup lemon juice. Puree this mixture. Then add 5 ounces of goat cheese cut into little hunks. Blend this with above mixture. Add salt and pepper to taste.
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