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Leah shares an easy recipe for the food processor:
Grilled Eggplant Dip
- 1 large eggplant
- 1 red bell pepper
- 1 large tomato
- 1 cloves garlic
- 3 tbsp cup olive oil
- small bunch cilantro
- ½ tsp paprika
- salt to taste
- Grill the eggplant and bell pepper from both sides in an oven or over an open grill. Cool, peel and remove seeds.
- Blanch a tomato (this will enable you to remove the skin easily).
- Quickly process all ingredients in a food processor (not too finely).
- Adjust seasoning to taste.
Don’t miss Leah’s previous guest recipe, Summer Beet
I make something similar, without pepper. I cheat by cooking the eggplant in the microwave, and don’t peel the eggplant or tomato. But of course the roasted vegetables are superior.