Eggplant Dip and Boatyard Lemonade

Taniya Nayak continues her popular Design, Drink, and Dine Facebook Live series, and we couldn't be happier! She recently visited 88 Wharf in Boston and shared the recipes for their signature Eggplant Dip and Boatyard Lemonade! Watch out for her next Facebook Live, and check out the recipes below!

Eggplant dip:
1 tbsp pomegranate
1 medium sized eggplant
2 cloves garlic
2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp salt
1 pinch black pepper
1-1/2 tbsp tahini
1 naan
1 tsp feta cheese

Roast eggplant whole in 400 degree over for 20 - 30 minutes or until soft. Slice eggplant in half and scoop out meat with a spoon. Add the eggplant and the rest of the ingredients (minus chives, pomegranate, feta, and naan) to a blender and pulse until smooth. Set mixture in fridge to chill 

Grill naan lightly. Scoop eggplant dip into a bowl and garnish with extra virgin olive oil, chives, pomegranate, and feta. 

Boatyard Lemonade:
1.5 oz vodka
.75 oz triple sec
3 muddled strawberries
1 muddled lemon wedge
1 tbsp lemon juice
2 tsp simple syrup

Pour all ingredients into a shaker - shake, top with soda water, and enjoy