Eggplant & Red Bell Pepper Dip
- Number of Servings: 8
Ingredients
Eggplant & Bell Pepper DipAdapted from Tapas cookbookServes 8Ingredients:2 large eggplants2 red bell peppers1 Tbsp spanish olive oil2 garlic cloves, peeled & coarsely choppedlemon rind (from 1/2 a lemon)lemon juice (from 1/2 a lemon)1 Tbsp chopped cilantro, plus extra sprigs for garnish1 tsp paprikasalt & pepper to tasteDippers:bread*pita chips*zucchini red, orange, or yellow bell peppersbaby carrotsany additional vegetables!
Instructions:
1. Preheat oven to 375 (**or see instructions below for grilling). Prick skins of eggplants and bell peppers with a fork. Place on a baking sheet in the preheated oven for 45 minutes, or until the skins are starting to turn black, the flesh of the eggplant is soft, and the bell peppers are deflated.
2. Place the cooked vegetables in a paper or plastic bag (closed to prevent steam from escaping), and let stand for about 15 minutes, or until cool enough to handle.
3. When the vegetables have cooled, cut the eggplants in half lengthwise and scoop out the flesh, discarding the skin. Cut flesh into large chunks. Remove and discard the stem, seeds, and skins from the bell peppers, and cut the flesh into large pieces.
4. Heat olive oil in a large skillet. Add the eggplant and bell pepper chunks and cook for 5 minutes. Add the garlic and cook for 30 seconds.
5. Transfer contents of the skillet to the bowl of a food processor. Add the lemon rind & juice, chopped cilantro, paprika, salt & pepper. Process until a speckled puree is formed.
6. Transfer to a serving bowl. Serve warm, or serve cold (allow to come to room temperature before refrigerating). Garnish with cilantro sprigs and accompany with vegetables, bread, or pita chips for dipping.
** For grilling** Preheat gas or charcoal grill. Prick vegetables as instructed above, place directly on grill rack. Grill until blistered and until eggplant is soft, about 15 minutes, turning every 5 minutes for even blistering. Then proceed with directions (#2).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.
1. Preheat oven to 375 (**or see instructions below for grilling). Prick skins of eggplants and bell peppers with a fork. Place on a baking sheet in the preheated oven for 45 minutes, or until the skins are starting to turn black, the flesh of the eggplant is soft, and the bell peppers are deflated.
2. Place the cooked vegetables in a paper or plastic bag (closed to prevent steam from escaping), and let stand for about 15 minutes, or until cool enough to handle.
3. When the vegetables have cooled, cut the eggplants in half lengthwise and scoop out the flesh, discarding the skin. Cut flesh into large chunks. Remove and discard the stem, seeds, and skins from the bell peppers, and cut the flesh into large pieces.
4. Heat olive oil in a large skillet. Add the eggplant and bell pepper chunks and cook for 5 minutes. Add the garlic and cook for 30 seconds.
5. Transfer contents of the skillet to the bowl of a food processor. Add the lemon rind & juice, chopped cilantro, paprika, salt & pepper. Process until a speckled puree is formed.
6. Transfer to a serving bowl. Serve warm, or serve cold (allow to come to room temperature before refrigerating). Garnish with cilantro sprigs and accompany with vegetables, bread, or pita chips for dipping.
** For grilling** Preheat gas or charcoal grill. Prick vegetables as instructed above, place directly on grill rack. Grill until blistered and until eggplant is soft, about 15 minutes, turning every 5 minutes for even blistering. Then proceed with directions (#2).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 61.2
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 150.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.2 g
- Protein: 1.8 g
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