We decided to have a traveling girl's night this week and go have a picnic at Kerry Park on Queen Anne; it's not every day you have 70+ degree weather in Seattle! This dip is what I decided to take to our outdoor girl's night as it was quick to make and easy to transport. I had never heard of Sunchokes before until my girlfriend, who is one of the chefs at Chaco Canyon Cafe, made a dip similar for an event I attended. Their dip seemed more chunky (which I prefer in dips), but this was good! Light, refreshing and not too filling. I served it with a sliced baguette which rounded out the "artichoke" flavor. A great dip for a summer picnic!
Eggplant and Sunchoke Dip
4 to 5 cloves of garlic
1/2 an eggplant
5 sunchokes (you may know them as Jerusalem Artichokes), washed well
juice from 1/2 fresh lemon
2 Tbsp. Olive Oil
salt, pepper, and oregano to taste
1 to 2 green chiles to spice it up (I used a jalapeno)
5 to 8 leaves fresh basil
1. Boil 2 quarts of water. Add sunchokes whole and eggplant, chopped in 4 to 5 pieces and boil for 20 minutes, or until sunchokes are tender. Add garlic for last 5 minutes.
2. Drain the veggies and blend with lemon juice, olive oil, and spices.
3. Chill for 10 - 20 minutes in the freezer or for a couple hours in the fridge.