Roasted Eggplant Dip

Name: Roasted Eggplant Dip
Prep time: 10 min
Yield: 8
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Mar 20, 2013

10minPrep 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.