Vegetarian Kid Tip: Stretching Dip to Become a Spread
This is not my lemonade recipe, that is a story for another time. This post is about what to do with food that you make, but bombs. Like in design, repurposing in the kitchen can be a wise and budget friendly of looking at food.
Just because a meal or recipe does not work, doesn’t mean you can’t salvage it for another meal. Last night, I tried a new eggplant dip to serve friends. Using the inspiration of baba ghanoush, I tried to make something fresh with a special goat cheese. The dip was fine, but just fine. I would make it again, but perhaps with some modifications. As my mother would say, “It was nothing to write home about.” So, I threw in some beans, and made it a spread for Serafina’s sandwich, topped it with a few slices of her favorite olives. Voila! A new sandwich for her to enjoy, and I didn’t have to toss a spread.
Eggplant and Goat Cheese Sandwich Spread
- 1 eggplant, sliced
- 1/4 cup of goat cheese
- 1/4 cup of Pecorino Romano cheese
- 1/2 cup of cannellini beans
- juice half a lemon
- Black pepper
- Olive oil
1. Sprinkle your eggplant slices with kosher salt. Let it sit while you set up the kitchen.
2. In a saute pan, saute your eggplant in olive oil over medium heat. In order to avoid burning the pan, make sure you move around the eggplant and add olive oil as the eggplant cooks.
3. When the eggplant has browned, is soft, and cooked. Throw it into a food processor with the rest of the ingredients and turn the machine on. Chop it up until it is a desired texture.
4. Spread it on pita, or serve it on a sandwich thin with sliced olives, roasted red peppers and lettuce.