Roasted Vegetable Dip
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Roasted Vegetable Dip
| Sat, 01-08-2005 - 3:03pm |
Another from the SBD site that I haven't tried but that sounds delicious!
Roasted Vegetable Dip (w/eggplant) Yummy
I made this for a party I had last night and almost everyone came up and wanted the recipe. Hope you enjoy it too...
1 medium eggplant, peeled and cut into chunks
1/4 cup olive oil
2 cups diced yellow onions
2 garlic cloves, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon sweet paprika
1 to 2 roasted red bell peppers, roughly chopped
1 tablespoon fresh lemon juice
Salt and pepper to taste
Before assembling your ingredients, salt the eggplant and let it drain in a colander for 30 minutes. Squeeze out any excess liquid and pat dry.
Heat the olive oil in a medium saute pan and add the eggplant and onions until they are soft. Then add the garlic, basil, oregano, cumin, & paprika and cook for 5 minutes, or until the aromas are released.
Remove from the heat, and add the roasted peppers.
Transfer the mixture to a food processor and blend until smooth. Finish with the lemon juice and pepper to taste.
Great with any assortment of fresh veggies.
Note from Susan:
This sounds delicious! Thanks. In phase 2 a few toasted pitas slices (whole wheat of course) would also be delicious. Bet you could even use this in your turkey roll-ups. Yum. Thank you for sharing.

Edited 1/8/2005 3:09 pm ET ET by cl-its_me_susan
