Eggplant and Tomato Dip

I can't believe what I am about to write. I am a little sick of baked goods. I never used to have a sweet tooth so, ten years ago, that would be a pretty ordinary statement for me. In fact, my Mom's marbled poundcake was pretty much the only cake that I liked - and it was not very sweet at all. 


I know, I was a weird kid.

In what can only be classified as an effort to make up for lost time, I've been baking a lot and by a lot I mean almost daily. Consequently I've been eating the aforementioned baked goods, and gradually developing a sweet tooth. This new little habit of mine has left me with a sugar hangover and my pancreas is begging for a break. It's been a couple weeks in the making but it's time for a baking hiatus, even if only for a week or so. I'm going to try to focus a bit more on savory things - and vegetables. Lots of vegetables. 


I kicked off my baked-good free week with this roasted eggplant and tomato dish. It's technically a dip meant for pita bread but I ate it for dinner with a fork and some cucumber slices on the side. Then, again the next day, heated up with chunks of fresh mozzarella and ribbons of basil mixed in. It's simple, fresh and excessively healthy. Diabetic coma averted, I feel better already.
Oh and just for the record, this is a baked-good free week not a sugar free week. Dark chocolate doesn't count, especially if it contains nuts. I can't give up everything.

Eggplant and Tomato Dip

Loosely adapted from Mango and Tomato

1 eggplant, roasted, skin removed
1 tomato, finely diced
1 leek, chopped fine
1 garlic clove, grated
salt and  pepper to taste
1 tsp olive oil
splash of white vinegar
fresh mozzarella, cubed (optional)
basil (optional)

To roast the eggplant:
Preheat oven to 400 degrees. Place the whole eggplant, with skin, directly on the oven rack. Let it roast until soft about 30-40 minutes.
While the eggplant is roasting place the olive oil, leek and garlic in a pan and saute until saute just long enough to take the edge off and soften the leek. Turn off the heat, add a splash of white vinegar and set aside. Seed and chop the tomato and add the oil and vinegar mixture.

When the eggplant is soft, remove from the oven, peel and drain the excess liquid. Mash in a bowl with a fork and add tomato mixture and salt and pepper to taste. Can be eaten hot or cold.

If using mozzarella and basil add immediately before eating.