Thanks everyone for your suggestions. Judy, yours looked the most promising for what I can eat. I'll try it out once I get a chance to do some cooking. Pesto is one of my favorites, but I can't add the nuts anymore. Pine nuts seem to be the best of all the nuts that I tolerate, but I'm afraid I will develop a reaction to them too. Walnuts were a loser. Sesame seeds don't work anymore either, though I love my cilantro/sesame seed pesto! I think I'll try the rice parmesan "cheese". It's weird, but I'm ok with casein, just not dairy, and it doesn't seem to be just a lactose issue.

Claire

Bumping up this thread:

Judy, I think I found your recipe on Recipezaar, called Roasted Eggplant Spread. It's basically as you described above. It's good!

I made a few changes to the recipe though. I left out the red onion and added some fresh basil I had left over from another recipe I was making. I also roasted the eggplant and red peppers whole on a grill. I got the grill up to about 400 degrees, then put on the veggies and turned them about every 10 minutes. This takes about 40 minutes to do. Then, after the veggies have cooled, cut off the ends, peel them, and remove the seeds. I also didn't add the cumin or paprika, but I can see that they would taste good with these veggies. I think with the roasted eggplant and roasted red pepper as a base, you could do a lot of different combinations of spices with this spread. Very versatile. Thanks for the idea!

Claire

Claire,

I am glad you liked the dip. Now you have inspired me.

Do you like/can you eat olives? I have a recipe for a chunky eggplant/olive/tomato dip that I could dig up. I have not made that in years but remember it was very good.

--Judy

Ohh yes! By all means, send it along! I'm 100% Italian descent, so I might as well be mainlining olive oil and garlic!

Claire

Claire,
I have not made this in years but remember it was very good. It came from a friend who is a very good cook. As you can see a you can vary it with different options. It is good as a chunky dip but I imagine you could put it through a food processor to make a spread.

Eggplant Dip

1 eggplant, peeled & chopped 1/4 to 1/2" pieces
1 zuchini squash, chopped small (optional)
3 TBS olive oil
3-4 cloves garlic, pressed or finely chopped
1 large onion chopped finely
1/2+ cup green olives with pimento centers, chopped
1-2 TBS vinegar
1/2-1 tsp Italian seasoning
2 TBS sugar
1/2 tsp tobasco (optional)
1 can GF stewed tomatoes 12 oz (optional)
2 stalks celery finely chopped (optional)

Saute eggplant and zuchini in the olive oil until lightly browned. Add rest of ingredients and cook over low heat until chuncky dip consistency (45-60 minutes). Stays well in refridgerator.

--Judy

Sun Dried Tomatoes, rehydrated, blended up & then add finely minced red onions & celery, roasted garlic to taste, optional small can of crab meat

I eat with Lundberg Rice Chips