Eggplant Dip
This dip has no salt or oil added, and seems a bit wetter than I had imagined, we were not very fond of this one, but next time may make it with less tomato and more eggplant. We thought it would be similar to a Baba ghanoush, but since I have not made one of those either, I will have to try both next time. Possibly add some tahini in it for texture and flavor.
| Ingredients |
| 1 |
Medium |
Eggplant |
| 1/2 |
Tbsp |
Italian seasoning |
| 1 |
Cup |
Onion, chopped |
| 1 |
Medium |
Bell pepper, chopped |
| 2 |
Large |
Tomatoes, diced |
| 1 |
Tbsp |
Garlic, minced |
| Procedure Steps |
| 1. |
Cut eggplant in in half lengthwise and place on a sheet pan with about 1/2 cup water and cover with foil, roast in a 350 degree oven for 1 hour. |
| 2. |
Add the onion and bell pepper to a large saute pan and steam saute until soft, then and garlic and tomato and continue to steam saute until soft. |
| 3. |
Remove the eggplant from the oven and cut into chunks, then add it and the other ingredients into the bowl of a food processor or blender and blend until smooth. |
Tags: Eat To Live · Recipes · Vegetarian · Whole Foods Cuisine
1 response so far ↓
1 Chef Thoma Minchella // Apr 6, 2010 at 11:13 am
Looks great! A must try.