Easy 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
Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings6
Main IngredientEggplant
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
Directions
Preheat oven to 400 and place a rack in upper third
of 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.
of 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 |
Add a Comment
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
