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Adagio Eggplant Mascarpone Dip with Pita Toasts

• 10 oz (approx. 8 slices) thick cut bacon, diced, bacon fat reserved
• 2 large Windset Farms^TM Adagio^TM eggplants, top removed and halved
• 2 small cloves garlic, finely minced
• 2 Tablespoons Parmesan, finely grated
• 2 Tablespoons Mascarpone cheese
• 1 teaspoon sherry vinegar
• 1 teaspoon kosher salt
• 2 Tablespoons Italian parsley, finely chopped
• 2 pitas, cut into 8’s
• 1/2 teaspoon kosher salt
• 1 lemon, cut in half
• non-stick spray

Preheat the oven to 350F. Heat a large non-stick pan over medium/high heat. Add the diced bacon and cook until crisp, about 5 minutes. Remove the pan from the heat.

Drain the bacon through a fine mesh sieve and return the bacon fat to the pan. Place the eggplants in the pan, cut side down and place in preheated oven for 20 minutes.

Remove the pan from the oven and turn the eggplants over, they should be nicely browned. Return the pan to the oven and cook for 15 minutes more. Remove the eggplant from the pan and set aside to cool for 15 minutes.

Meanwhile, make the pita toasts. Raise the oven temperature to 400F. Rub both the pitas with the cut side of the lemon and sprinkle with the 1/2 teaspoon of kosher salt. Spray 2 baking sheets with non-stick spray and place pita pieces on the trays. Bake for 6 or 7 minutes or until lightly browned on the bottom.

Place a fine mesh sieve over a bowl and scoop the flesh out of the cooked eggplant. Push down gently on the eggplant pulp to remove most of the water. Place the pulp in a blender with the garlic, Parmesan, sherry vinegar, Italian parsley, garlic and 1 teaspoon of kosher salt. Puree well. Add the Mascarpone cheese and pulse to incorporate. Place in a bowl and add the reserved bacon bits. Serve with the pita toasts.

Serves four.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.