I bought an eggplant the other day, because I thought it looked really beautiful. The eggplant’s smooth, shiny dark purple skin and organic form was speaking to me…., please buy me I would make the perfect eggplant dip to go along with those boring chicken cutlets you are going to prepare…,PERFECT!
The eggplant dip was a big success! Next time I make this recipe, I might add some smoky paprika or red pepper flakes to spice it up, but it was really tasty the way it was. The dip works with chips, on sandwiches, or as a great side to a boring but delicious chicken cutlet! ENJOY!
- 1 medium eggplant, peeled
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoon good olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- Preheat the oven to 400 degrees.
- Cut the eggplant, peppers and onion into 1-inch cubes.
- Toss theim in a large bowl with garlic, olive oil, salt, and pepper.
- Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
- Taste for salt and pepper.
Note: I find eggplant can be acidic to my tongue to decrease this sensation: slice the eggplant and coat in kosher salt. Let the eggplant drain in a covered colander for at least a half hour. rinse and drain, then cut into cubes.
recipe: The barefoot contessa cookbook by Ina Garten