Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Eggplant Dip

April 6th, 2010 · 1 Comment

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.

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.
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Tags: Eat To Live · Recipes · Vegetarian · Whole Foods Cuisine

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