Grilled Eggplant Dip
Grilled Eggplant Dip
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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:
- 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
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
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This looks very appetizing. Thanks for this recipe.
You’re welcome!
This sounds like it can be made in advance and used, with cut vegetables for dipping, for seudah shelishit on Shabbat.