Rustic Eggplant Dip

13 ingredients
4 steps

Ingredients

  • 2 small eggplants
  • 1 medium sweet red pepper, halved and seeds removed
  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped seeded plum tomatoes
  • 3 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon each minced fresh oregano, thyme and basil
  • 2 mint leaves, coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Baked pita chips or pita wedges

Directions

  1. 1
    Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables.
  2. 2
    Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper.
  3. 3
    In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended.
  4. 4
    Cover and refrigerate for at least 3 hours. Serve with pita chips.

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