{"id":589,"date":"2011-09-12T05:00:47","date_gmt":"2011-09-12T09:00:47","guid":{"rendered":"http:\/\/eatwithjoy.org\/?p=589"},"modified":"2011-09-12T05:00:47","modified_gmt":"2011-09-12T09:00:47","slug":"sunday-recipe-eggplant-dip","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/rachelmariestone\/2011\/09\/12\/sunday-recipe-eggplant-dip\/","title":{"rendered":"Sunday Recipe (On Monday): Eggplant Dip"},"content":{"rendered":"\n<\/head>

This week\u2019s recipe is super-simple and totally delicious. I made fresh pita to go with it, but it would also be great with purchased pita, naan bread, or even bagel chips.<\/p>\n

Preheat oven to 450F.<\/p>\n

\"\"<\/a>{you don\u2019t need to cut everything neatly, since it\u2019s going to be almost-puree anyway. if you\u2019re using Japanese eggplants, like I did, just leave the skin on\u2013it\u2019s quite tender.}<\/p>\n

Toss all of the following together in a large roasting pan:<\/p>\n