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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This dip is popular with family and friends, especially when we can feature our homegrown vegetables. Serving it in eggplant shells makes for a fun presentation.Marcia Marcoux, Charlton, Massachusetts Ingredients:
1 large eggplant |
1 tablespoon lemon juice |
1 medium green pepper, diced |
2 celery ribs, diced |
1 medium onion, diced |
1 medium carrot, diced |
1/4 cup olive oil |
2 large tomatoes, chopped |
2 tablespoons minced fresh cilantro |
1 tablespoon red wine vinegar |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon dried basil |
1/8 teaspoon cayenne pepper |
pita breads, cut into wedges |
Directions:
1. Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside.
2. Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside.
3. In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened.
4. Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.
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