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Roasted Eggplant Dip

Roasted Eggplant Dip

by 3 people

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Makes: 8 to 12 servings

Prep: 10 mins

Roast: 45 mins

  • 2 large eggplants (about 3 lbs.)
  • 1/4 cup EVOO
  • 4 teaspoons red wine vinegar
  • 2 cloves garlic, finely grated
  • 1/4 cup chopped fresh mint or parsley
  • 1 teaspoon finely grated lemon zest
  • Salt and pepper
  • Halved mini sweet peppers or sliced bell peppers, for serving
  1. Preheat the oven to 400 degrees . Pierce eggplants all over with a fork; place on a foil-lined baking sheet. Roast until very tender, 45 minutes. Let cool.
  2. Halve the eggplants lengthwise. Scrape the flesh into a bowl; discard the skins.
  3. Stir the EVOO, vinegar, garlic, herbs and lemon zest into the eggplant; season. Spoon into the mini peppers or serve with the bell pepper slices.