Grilled Eggplant Dip

October 7th, 2009 by Hannah

Grilled Eggplant Dip

Grilled Eggplant Dip

Wednesday is Recipe Day at CookingManager.Com. Click here to submit a recipe.

Leah shares an easy recipe for the food processor:

Grilled Eggplant Dip

Ingredients:

  • 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

Instructions:

  1. Grill the eggplant and bell pepper from both sides in an oven or over an open grill. Cool, peel and remove seeds.
  2. Blanch a tomato (this will enable you to remove the skin easily).
  3. Quickly process all ingredients in a food processor (not too finely).
  4. Adjust seasoning to taste.

Don’t miss Leah’s previous guest recipe, Summer Beet

Borsht.

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.

See also:

Five Basic Recipes for the Food Processor

Handling a Planned Electricity Outage

Related posts:

Posted in Recipes | 5 comments

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5 comments on this post.

  1. Ilana-Davita:

    October 7th, 2009 at 10:19 PM

    This looks very appetizing. Thanks for this recipe.

  2. Hannah:

    October 7th, 2009 at 11:43 PM

    You’re welcome!

  3. Kosher Cooking Carnival #46 is Here! « Israeli Kitchen:

    October 27th, 2009 at 9:41 AM

    [...] Leah at Ingathered guest-posted a tempting recipe on Cooking Manager’s blog: grilled eggplant and bell pepper dip. [...]

  4. Lady-Light:

    November 2nd, 2009 at 11:01 PM

    This sounds like it can be made in advance and used, with cut vegetables for dipping, for seudah shelishit on Shabbat.

  5. Hosting a group meal by Hannah Katsman « HaBitza – Date like a Mensch:

    July 4th, 2010 at 8:58 PM

    [...] Grilled Eggplant Dip [...]

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