Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.

“I’ve replaced the traditional chickpeas with white beans to create a lighter taste and texture. Use this as a dip for crudites or crispy crackers or as a sandwich spread with smoked ham and tomatoes.”

“A classic.”

“This is a great way to concentrate the flavors of the tomato, and if you want to blister the skin, broil for 3 minutes at the end.”

“I am deeply, madly in love with onions. Caramelizing them adds another dimension of richness that further enhances their many uses. Caramelized onions can be used as a stuffing for ravioli, swirled into risotto, or simply used as a condiment to accompany almost any roasted meat or vegetable.
You can substitute leeks for a somewhat different but equally delicious flavor.”

“The sweetness of roasted red onions is further enhanced by the combination of balsamic vinegar and sugar. I particularly like this Asian-influenced sweet and sour agro dolce.
We use these as a condiment on steak and burgers or placed on top of goat or Gorgonzola cheese on toast.”

This was tasty, Jared agrees. Server with hearty, rustic, crusty bread.

A Diane Chase original