Sugar peas with roasted eggplant dip!

Sugar Snap Peas from CSA! Photo: Danielle @ Heart Beets

Fresh sugar peas and roasted eggplant dip!

These crunchy and beautiful sugar peas are farm fresh from my CSA. At my first garden group gathering we had this recipe with white wine during sunset at the farm. It was like a summer night in Tuscan! A must have for sunset and a beach day. Keep dip cool and store for up to 2 days!

INGREDIENTS

1 large eggplant

4 garlic cloves with skin

¼ cup olive oil

¼ cup fresh lemon juice

3 tablespoons tahini

1 ½ teaspoons coarse salt

Paprika for garnish

DIRECTIONS

Preheat oven to 425 degrees.

Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic from oven. Continue to roast eggplant until soft, 20 to 25 minutes more. Cool for 20 minutes.

Slice eggplant open and scrape flesh into a food processor. Peel garlic and add lemon juice, tahini, salt, and 2 tablespoons oil. Process until mixture is smooth.

Serve drizzled with oil and a sprinkle of paprika.