Warm Mediterranean Eggplant Dip With Herbed Pita Crisps Recipe

Summary

Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodVegetarian
Main Ingredient

Ingredients

 Eggplant14 Ounce, trimmed and sliced crosswise 1/2 inch thick (Or 1 Medium)
 Olive oil3 Tablespoon
 Coarse salt2 Teaspoon (Kosher)
 Yellow squash1 Medium
 Zucchini1 Medium
 White mushrooms5 Medium, cut into 1/4-inch dice
 Red onion1⁄2 Medium, finely chopped
 Minced garlic1 Tablespoon
 Dry red wine2 Tablespoon
 Balsamic vinegar2 Teaspoon
 Marinated artichoke hearts6 Ounce, chopped, liquid reserved (1 Jar)
 Tomato1 Large, cut into 1/4-inch dice
 Crushed red pepper1⁄4 Teaspoon
 Ground black pepper1⁄8 Teaspoon
 Tomato sauce1⁄4 Cup (4 tbs) (Preferably Homemade)
 Diced pimiento1⁄4 Cup (4 tbs)
 Drained capers1 Tablespoon
 Kalamata olives1 Tablespoon, minced
 Minced basil2 Tablespoon
 Minced flat leaf parsley1 Tablespoon
 Herbed pita crisps1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 214 Calories from Fat 107

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 744.5 mg31%

Total Carbohydrates 21 g7.1%

Dietary Fiber 7.5 g30%

Sugars 9.3 g

Protein 6 g11.6%

Vitamin A 17.2% Vitamin C 30.5%

Calcium 4.9% Iron 6.4%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 450°. Spread the eggplant slices on a baking sheet and drizzle 1 1/2 tablespoons of the oil on top. Season with 1 teaspoon of the salt. Bake for 25 minutes. Let cool slightly, then chop finely and set aside.
2. Meanwhile, using a sharp knife, cut a 1/4-inch-thick lengthwise slice of the skin of the yellow squash. Place the squash cut-side down on a work surface and cut off the remaining skin in 1/4-inch-thick lengthwise slices all around. Cut the skin slices into 1/4-inch dice. Repeat with the zucchini. (Save the squash pulp for another use.) Set aside.
3. In a large, heavy, nonreactive saucepan, heat the remaining 1 1/2 tablespoons olive oil over moderately high heat until shimmering, 1 to 2 minutes. Add the mushrooms, onion, yellow squash and zucchini. Cook, stirring occasionally, until the vegetables begin to brown lightly, about 4 minutes. Add the garlic and cook, stirring, for 1 minute.
4. Stir in the red wine, vinegar and artichoke liquid. Add the tomato, crushed red pepper, black pepper and the remaining 1 teaspoon salt. Cook, stirring, until the tomato softens and the mixture is thick, about 5 minutes.
5. Stir in the artichoke hearts, tomato sauce, pimiento, capers, olives, basil, parsley and the reserved eggplant. Reduce the heat to moderately low and cook until heated through, about 3 minutes. Serve warm with Herbed Pita Crisps. (This dip can be made up to 2 days ahead; reheat before serving.)
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