Join Our Mailing List
Search recipes

SEASONAL BUSINESS

WE ARE NOW BOOKING AWESOME FUN AND EDUCATIONAL FIELD TRIPS FOR SPRING, SUMMER AND FALL!

Students and chaperones $8 

And this year teachers and ALL AIDS  get in FREE

 

FINAL U-PICK SUNFLOWER DAY

Saturday, June 2nd 

9am to 12pm

 

U-Pick only $1 per flower

19856 County Road 121, Hilliard, Fl 32046

 

Blessed shalt thou be when thou comest in, and blessed shalt thou be when thou goest out.  Deut. 28:6

 
2018 Fall Farm Tickets 5yrs and up
2018 Fall Farm Tickets 2yrs and Up

Google Map | 904-879-5453

<< Back

Roasted Eggplant Cilantro Dip

2 medium eggplants (peeled, cut into 1-inch cubes)

Soak in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.

2-3 cloves garlic (peeled)
1 TBSP olive oil

Add to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.

2-3 TBSP olive oil

Mix with eggplant and garlic in food processor (or with a fork) until smooth.

1 cup fresh cilantro (chopped)
juice of 2 lemons

Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

*Taken from Simply in Season.