John and Sandy, of Mighty Acorn Farm, submitted this recipe, which, John said, “makes a great pesto substitute, or a great dip. It is very similar to the Levantine dish, baba ghanoush.” This recipe calls for the long, slender Asian eggplant. The skin is softer than the larger varieties, so you don’t have to peel them before you cook them. This dish takes about 20 minutes to prepare.
Steam all vegetables until soft. While hot, add to the blender. Save some of the liquid depending on the consistency desired. Add the rest of the ingredients adding the basil last. Variations will include adding Parmesan cheese or roasting the vegetables instead of steaming. If roasting, add an extra half hour, and some extra liquid.