Roasted Eggplant Dip

Name: Roasted Eggplant Dip
Ingredients: 1 large eggplant; 1 tablespoon lemon juice; 2 tablespoons extra-virgin olive oil; 1 onion, finely chopped; 1 medium red bell pepper, seeded, finely chopped; 1 medium green bell pepper, seeded, finely chopped; 1 jalapeno, seeded, minced; Salt and pepper; 1/4 teaspoon crushed red pepper; 4 cloves garlic, minced; 1 cup drained canned petite diced tomatoes; 1 teaspoon red wine vinegar; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 2 tablespoons grated Parmesan; Crudites or pita chips, optional

16 ingredients

3 steps

Ingredients

1 large eggplant
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 medium red bell pepper, seeded, finely chopped
1 medium green bell pepper, seeded, finely chopped
1 jalapeno, seeded, minced
Salt and pepper
1/4 teaspoon crushed red pepper
4 cloves garlic, minced
1 cup drained canned petite diced tomatoes
1 teaspoon red wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan
Crudites or pita chips, optional

Directions

1

Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border. Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate.
2

Finely chop eggplant pulp. Warm oil in a large skillet over medium heat. Add pulp, onion, bell peppers and jalapeno. Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Saute until vegetables are tender, about 12 minutes. Add garlic and tomatoes; saute for 5 minutes longer. Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan. Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.)
3

When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip. Serve with crudites and pita chips, if desired.