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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Comments ( 4 )
[...] Leah at Ingathered guest-posted a tempting recipe on Cooking Manager’s blog: grilled eggplant and bell pepper dip. [...]
Kosher Cooking Carnival #46 is Here! « Israeli Kitchen added these pithy words on Oct 27 09 at 9:41 AMThis looks very appetizing. Thanks for this recipe.
Ilana-Davita added these pithy words on
Oct 07 09 at
10:19 PM
This sounds like it can be made in advance and used, with cut vegetables for dipping, for seudah shelishit on Shabbat.
Lady-Light added these pithy words on
Nov 02 09 at
11:01 PM
