Parsley from vendors at the U.S. Department of Agriculture (USDA) Farmers Market, where USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), and Food Safety and Inspection Service (FSIS) volunteer as ‘VegUcators’ conducting free 10-minute fruit and vegetable classes at the VegU tent, where people learn how to how to pick, store, and prepare Roasted Eggplant Dip (Baba Ghanoush) in Washington, D.C., on Friday August 5, 2016.
During this season of the outdoor USDA Farmers Market, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.
----------------------------------------Serves 10
2 medium eggplant
¼ cup tahini
¼ cup lemon juice*
3 garlic cloves, finely minced*
¼ tsp ground cumin
½ tsp salt
2 tbsp fresh parsley, chopped
1 tbsp olive oil, optional
*Optional replacement with red wine vinaigrette or other dressing.
----------------------------------------
1. Prick each eggplant several times using a fork. Place
on foil-lined baking sheet.
2. Broil eggplants for 2 minutes on each side in the
oven. Once browned, turn off broiler leaving eggplant in
oven at 375°F. Roast eggplant for 30 minutes until soft
then remove to cool for 15 minutes.
3. Combine tahini, lemon juice, garlic, cumin, and salt in
bowl.
4. Cut cooled eggplant lengthwise, drain liquid, scoop
out flesh, and add to bowl. Mash ingredients together
with a fork until smooth or blend in food processor.
5. Stir in parsley & drizzle with olive oil, if desired.
Serve at room temperature with your favorite crackers,
vegetables, in a sandwich or wrap!
------------------
www.usda.gov
www.usda.gov/farmersmarket
peoplesgarden.usda.gov
@USDA_AMS
#USDAFarmersMkt
USDA Media by Lance Cheung.
. Original public domain image from Flickr