AUBERGINE PEPPER DIP

Aubergine Pepper Dip image

Provided by Vickie Parks

Categories Dips

Time 1h10m

Number Of Ingredients 11

Previous Next

2 large eggplant (aubergine)
2 medium red bell peppers
4 Tbsp olive oil
2 clove garlic, roughly chopped
1/2 lemon, zested and juiced
1 Tbsp fresh coriander, chopped
1/2 tsp paprika (or to taste)
1/2 tsp salt
1/2 tsp black pepper
1 sprig(s) fresh coriander, for garnish
1 italian baguette (the thin artisan-style), cut into 1/4" slices

Steps:

1. Preheat the oven to 375ºF (190ºC). Pierce the skins of the eggplants and peppers all over with a fork and brush with 1 tablespoon of the olive oil. Place on a baking sheet, and bake in oven for 45 minutes, or until the skins are beginning to blister and blacken.
2. Place eggplants and peppers in a bowl and cover tightly with a clean, damp cloth and set aside until cool enough to handle.
3. Once cooled, cut the eggplant in half lengthwise, scoop out the flesh with a spoon, and discard the skin. Cut the flesh into bite-size chunks.
4. Discard the stem, core and seeds from the peppers, then chop the pepper.
5. Heat the remaining olive oil in a large skillet. Add the eggplant and pepper, and sauté for 5 minutes. Add garlic and sauté for 30 seconds more. Transfer the vegetable mixture to a paper towel or clean cloth to absorb extra moisture. Transfer the eggplant/peper mixture to a food processor. Add the lemon zest, lemon juice, coriander, paprika, salt and pepper, and process or pulse until puréed.
6. Transfer the Aubergine Pepper Dip to a serving bowl. It can be served warm, at room temperature, or chilled. When ready to serve, garnish with coriander sprigs, and serve with the baguette slices (toasted, if desired), for dipping.