Roasted Eggplant Cilantro Dip

2 medium eggplants (peeled, cut into 1-inch cubes)

Soak in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.

2-3 cloves garlic (peeled)
1 TBSP olive oil

Add to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.

2-3 TBSP olive oil

Mix with eggplant and garlic in food processor (or with a fork) until smooth.

1 cup fresh cilantro (chopped)
juice of 2 lemons

Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

*Taken from Simply in Season.

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Closing of Restaurant

It is with heaviest of hearts that we inform you the RESTAURANT at Grady will NO LONGER be open. The MARKET will remain open during produce and pecan season (CALL BEFORE COMING). Due to the restructure of the highway, it has crippled our business. The lack of being able to obtain proper advertising signs has made it extremely difficult for customers to find us, ultimately killing our business. We would personally like to thank all of our customers who have visited us throughout the years. Thank You!