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Indulging Roasted Eggplant Dip
INDULGING ROASTED EGGPLANT DIP
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
- 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.
*Dip can be made day ahead and kept refrigerated.