Roasted Eggplant Dip

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    Publish date:
    Roasted Eggplant Dip
    • Prep Time
    • 8Servings

    Ingredients

    • 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

    Preparation

    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.

    Halve the eggplants lengthwise. Scrape the flesh into a bowl; discard the skins.

    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.