Roasted Eggplant and Red Pepper Dip Recipe Video
Easy, delicious dip made with eggplants, red peppers - roasting brings out
an earthy wonderful flavor. Be sure to let this sit for awhile after making, it tastes
great right away, but much better if you can wait a few hours or overnight
Summary
Prepration Time5 MinutesCooking Time45 Minutes
Difficulty LevelVery EasyHealth IndexHealthy++
Ingredients
1 eggplant (3/4 - 1 lb weight) unpeeled
2 red bell peppers
2 Tbs olive oil, plus a little extra
1 jalapeno pepper, seeded (leave seeds in if a hotter dip
is desired)
juice from 1 lemon
2 cloves garlic, coarsly chopped
salt and freshly ground pepper to taste
How to make Roasted Eggplant and Red Pepper Dip
Preheat oven to 400 and place a rack in upper thirdof oven. Lightly coat eggplant and bell peppers with
oil and place on a rimmed baking sheet. Roast for about
40 mins, turning once after 20 mins, until peppers start
to char and eggplant softens. Remove from oven, place
peppers in a metal bowl and cover tightly with plastic
wrap for 15 mins. Slice eggplant in half and scoop out flesh,
place in a food processor.
Seed, drain and peel roasted peppers and slice into strips. Add to processor.
Add lemon juice, garlic and jalepeno pepper. Process
until smooth. Pour into a small pan and bring to a simmer,
reduce until 2 cups remain (about 15-20 mins). Add salt and pepper to taste.
Let cool to room temperature and then cover and refrigerate for several hours for flavors to blend.
Comments
Comments: 3 |
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LeslieM says :
I went to a restaurant last night that served a similar 'bread spread.' I wanted to find out what that spread was, and here it is. I loved this video, it was so helpful!
Posted on: 21 February 2010 - 12:42pm
shantihhh says :
This turned out great! I used Asian eggplants from the garden, a bit more garlic than stated and I used some chiles from my garden serrano type.
It is excellent. I used it as a condiment with grilled chicken!
Posted on: 25 September 2007 - 4:20pm
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Roasted Eggplant and Red Pepper Dip
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