Eggplant (Aubergine) & Bell Pepper Dip |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Another selection from the Greatest Ever Tapas. Even though she doesn't like eggplant, my daughter may bring this to my Zaar tapas party! The timing doesn't including standing. Ingredients:
2 large eggplants |
2 red bell peppers |
4 tablespoons spanish olive oil |
2 garlic cloves, coarsely choppe |
1/2 juice and lemon, rind of, grated |
1 tablespoon chopped fresh cilantro |
1/2-1 teaspoon paprika |
Directions:
1. Prick the skins of the eggplants & peppers all over with a fork & brush with 1 tbsp of the olive oil; place on a baking sheet & baked in a preheated 375F oven for 45 minutes, or until the skins are beginning to turn black, the flesh of the eggplant is very soft & the peppers are deflated.
2. Place the vegetables into a bowl & cover tightly with a clean, damp dish towel or place in a plastic bag; let stand for about 15 minutes or until cool enough to handle.
3. Cut the eggplants in half, lengthwise, scoop out the flesh & discard the skin; cut into large chunks.
4. Remove & discard the stem, seeds & core from the peppers; cut the flesh into large pieces.
5. Heat the remaining oil in a skillet; add the vegetables & cook for 5 minutes, add garlic & cook for an additional 30 seconds.
6. Turn the skillet contents onto paper towels to drain & transfer into a food processor; add the remaining ingredients, plus salt & pepper to taste, and process until a speckled puree is formed.
7. Transfer to serving bowl; serve warm, at room temperature or cool for 30 minutes, chill in the refrigerator for at least an hour & serve cold – with thick slices of baguette or toast.
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