LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Indulging Roasted Eggplant Dip
| Indulging Roasted Eggplant Dip | Print |
Recipe By: Alice Morrow
Indulging Roasted Eggplant Dip
Ingredients
- 1 large eggplant
- Fresh lemon juice
- Olive oil
- 1 Vidalia onion, finely chopped
- 1 red bell pepper, seeded, finely chopped
- 1 green bell pepper, seeded, finely chopped
- 1 yellow or orange bell pepper, seeded, finely chopped
- 1-2 jalapeno, seeded and finely chopped
- Salt, black pepper
- ½ t. crushed red pepper flakes
- 2 T. minced garlic
- 1 c. drained canned diced tomatoes
- 1 T. red wine vinegar
- 3 T. chopped fresh parsley
- 3 T. chopped fresh basil
- ¼ c. grated parmesan
- Crudites or pita chips
Instructions
- Cut eggplant in half, lengthwise. Scoop out pulp, leaving ¼” border.
- Brush insides with lemon juice. Wrap tightly in saran wrap and refrigerate.
- Finely chop eggplant pulp.
- Drizzle olive oil in bottom on large skillet and place over medium heat.
- Add pulp, onion, bell peppers and jalapenos.
- Sprinkle with salt, pepper and pepper flakes.
- Saute 10-12 minutes or until tender.
- Add garlic and tomatoes and saute for another 5 minutes.
- Let cool for 10 minutes.
- Stir in vinegar, parsley, basil and cheese. Taste for seasoning.
- Transfer to bowl and let cool completely.
- When cool, taste for seasoning again. Pat eggplant halves dry and fill with dip.
- Serve with crudites and/or pita chips.
Notes
****Dip can be made day ahead and kept refrigerated.
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