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Roasted Eggplant and Feta Dip

Ceramist and gardener Frances Palmer is an avid cook and baker, who plants in her garden what she wants to eat and serve to her family and friends. Here is one of her garden-to-table recipes.

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Photography by: Peden + Munk

1/4 cup extra-virgin olive oil, plus more for baking sheet and drizzling
3 medium eggplants
1 clove garlic
1/4 cup chopped fresh flat-leaf parsley
1/4 cup crumbled feta cheese
2 teaspoons fresh lemon juice (or to taste)
Coarse salt and freshly ground pepper
1/2 baguette, cut into thin slices and toasted, for serving

1. Preheat oven to 425 degrees.

2. Brush a rimmed baking sheet with oil; place eggplants on sheet and pierce with a sharp knife. Roast until the skins are shriveled and soft, about 1 hour.

3. Let cool. Scoop flesh into a food processor. Add garlic, 3 tablespoons parsley, feta, and lemon juice; season with salt and pepper. Puree until smooth. Transfer to a bowl, top with remaining 1 tablespoon parsley, and drizzle with olive oil; serve with toasts.

Contributor recipes are not tested by the Martha Stewart Living test kitchen.

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