In my last post, I told you about how I ruined my eggplant by breaking the glass dish it was in. Well all I could think about was the poor eggplant and how I really wanted some eggplant dip. So I made it the next day. This is an easy recipe that can be adapted to whatever spices you like. It is a great versatile appetizer that can be served warm or cold.
First just take some eggplant and slice it in half. Drizzle it with olive oil and put it in a baking pan. I also roasted some yellow peppers, a large shallot and a few cloves of garlic. Keep an eye on the garlic and shallot because they will not need the full roasting time and you don’t want it to burn. I then scooped out the pulp and along with the other veggies put everything in a food processor. I like mine creamy and smooth. But feel free to make a chunky dip and mash the veggies instead. I then added my flavorings which was lemon juice and tahini. Other great additions could be chopped herbs or balsamic vinegar. Serve with crackers, pitas, chips or veggies. Mmmmmm! If I want a quick snack, it is right in the fridge.
Roasted Eggplant and Yellow Pepper Dip
2 small yellow peppers, seeded and cut in quarters
1 large eggplant, cut in half the long way
a large shallot or small onion, peeled
olive oil for drizzling
3 cloves garlic
1 to 2 TBS tahini paste
juice from half a lemon
salt and pepper to taste (I used cayenne)
Preheat oven to 450 degrees. Put peppers, eggplant, and shallot on a metal baking sheet. Drizzle with olive oil. Drizzle some olive oil on the garlic and wrap in foil. Bake in the oven for about 4o minutes or until vegetables are caramelized and soft. Check to make sure shallot and garlic doesn’t burn. They should be done in less that 30 minutes. Remove from oven and cool. Scoop out eggplant and place veggies, tahini and lemon juice in a food processor. Process until smooth and season to taste. Serve warm or cold with pitas, veggies or crackers.