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Send a Meal Blog

Saturday, March 29 2014

Look for smaller eggplants. They typically have fewer seeds and may be less bitter. This chunky make-ahead dip is meant to be slathered on crusty bread or crackers.

Eggplant Dip
Recipe from 
Servings: 40
Serving size: 1/4  cup
Prep Time: 45 mins
 
 
Total Time: 2 hrs 25 mins
 
 
ingredients
 
  • 4    1 pounds   eggplants or 4 lb. baby eggplants (about 12)
  • 4    bulb  garlic
  • 1    cup   extra-virgin olive oil
  • 4    teaspoons   salt
  • 4    medium  red sweet peppers, and coarsely chopped
  • 2/3   cup   lemon juice
  • 1/2   cup   snipped fresh Italian (flat-leaf) parsley
  • 1/4   cup   snipped fresh oregano
  •     Oregano leaves (optional)
  •     Purchased flat breads, broken
 
directions
Preheat oven to 400 degrees F. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.
 
 
Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.
 
 
Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.
 
 
Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Makes about 40 (1/4-cup) servings.
Posted by: Pulling Bull AT 11:05 am   |  Permalink   |  0 Comments  |  Email
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