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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 10 |
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This is a nice eggplant dip. You won't believe the taste you get from just a few simple ingredients! Especially good on crusty bread, but I sometimes like to eat it on its own. Omit the mayo, make it more chunky and you can also serve it warm over rice. Ingredients:
2 med-lg. eggplants |
3 sweet banana peppers, or any other sweet or mildly spicy peppers, seeded and chopped |
2 onions, chopped |
4 tomatoes, chopped and bottoms removed |
a handful of fresh basil, chopped |
a hadnful of fresh parsely leaves, chopped |
4 cloves of garlic |
1/2 tsp of sugar |
olive or vegetable oil for brushing eggplants and sauteeing |
salt and pepper to taste |
2 tbsp. mayo (optional) |
Directions:
1. Cut eggplant lengthwise, prick skins with fork, brush with olive oil and place cut sides down on a baking sheet. Bake in 375F oven for 25 min, or until soft. Cool eggplants slightly and remove skins.
2. Meanwhile, cook chopped onion in a skillet with about 2 tbsp. oil on med. heat until lightly golden.
3. Add chopped peppers to the onions and cook 5 more minutes.
4. Puree the chopped tomatoes in a food processor and add to the onion and pepper mixture. Cook and stir another 5 min.
5. Mash the eggplants with the fork or grind in the food processor. Add the mashed eggplants to the skillet and simmer another 7 min.
6. Press the garlic through the garlic press . Stir in to the skillet. Add chopped basil and chopped parsely leaves. Add 1/2 tsp. sugar, salt and pepper to taste and cook 5 more min.
7. Turn off the heat and stir in the mayo. This dip is equally good warm or cold. I sometimes just serve it as an entree over rice. The amount of servings would in that case go down to 5.
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