Today, my husband Lulu came home a little earlier than I expected. While he played with baby Aria, I concocted an easy dip for them to munch on before dinner. First, I roasted an eggplant. I let the eggplant
cool and gathered the pulp. Then I mashed the mixture with the back of a fork, which was a reasonable substitute for a good arm workout (I'm finally back to my gym routine. Yay!). Lastly, I incorporated whipped cream for a light, almost airy eggplant dip.
I served the dip with warm pita bread and Persian cucumber sticks. If you'd like a fancier look, you could use it as a filling in phyllo dough cups or pre-baked puff pastry tartlets. Either would be an elegant item to serve at parties.