Stuffed Eggplant Dip

Name: Stuffed Eggplant Dip
Ingredients: 1 large eggplant; 1 tablespoon lemon juice; 1 medium green pepper, diced; 2 celery ribs, diced; 1 medium onion, diced; 1 medium carrot, diced; 1/4 cup olive oil; 2 large tomatoes, chopped; 2 tablespoons minced fresh cilantro; 1 tablespoon red wine vinegar; 1 garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon dried basil; 1/8 teaspoon cayenne pepper; Pita breads, cut into wedges

15 ingredients

4 steps

Ingredients

1 large eggplant
1 tablespoon lemon juice
1 medium green pepper, diced
2 celery ribs, diced
1 medium onion, diced
1 medium carrot, diced
1/4 cup olive oil
2 large tomatoes, chopped
2 tablespoons minced fresh cilantro
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper
Pita breads, cut into wedges

Directions

1

Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside.
2

Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside.
3

In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened.
4

Spoon dip into eggplant shells. Serve with pita wedges.