Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Eggplant and Roasted Garlic Dip

This is my wife’s favorite dip in this book. Great with French bread croutons.

Ingredients

2 medium-sized eggplant

1 /2 cup roasted garlic puree

2 tsp Creole seasoning

1 cup olive oil

2 Tbsp sherry vinegar

1 Tbsp chopped fresh basil leaves

2 tsp fresh thyme

1 cup small dice seeded tomatoes

1 /2 cup thinly sliced green onions

Instructions

Preheat the oven to 350 degrees F.

Peel Eggplant. Take one and a half of the eggplants and cut into a large dice. Toss with half of the olive oil and place eggplant on a baking sheet. Roast 12-15 minutes or until golden brown and tender.

While the eggplant is roasting, take the remaining eggplant and cut into small uniform dice. Heat 2 tablespoons of olive oil in a large sauté pan over high heat and sauté until tender, (not soggy). Set aside.

Place remaining olive oil, large dice roasted eggplant, Creole seasoning, vinegar, basil, thyme and black pepper into a food processor and puree until smooth. Fold in the diced tomatoes, eggplant and green onions.

Store in an airtight container in the refrigerator.

Yield: 3 cups

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more