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Eggplant Dip

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Posted 06/22/09 by ChefSnowball
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Views: 105
Venues: Produce & All Things Green
Spices & Herbs
Categories: Basil
Oregano
Paprika
Parsley
Pepper
Vegetables
Sub Categories: Eggplant
Garlic
Onion Family
Peppers
Tomatoes
Keywords: dip, vegetarian, appetizer, eggplant, basil, rosemary
Servings: Makes 6 cups
Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large eggplant, unpeeled, cut into 2" cubes
1 green bell pepper, seeded, ribs removed, and julienned
2 cups chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup water

Preparation:

In a large skillet, heat oil over medium heat. Add onion; sauté for 2 minutes. Add garlic. Sauté 1 minute. Add eggplant and green pepper. Sauté 10 minutes. Stir occasionally.

Add tomatoes, parsley, salt, pepper, paprika, rosemary, oregano, and basil. Stir to combine. Add water and cook, uncovered, for 30 minutes. Stir often. Remove from heat, place in container of food processor or blender, and pulse until dip is desired texture. Return to skillet and cook, covered, for 30 minutes more. Stir occasionally.

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