Saturday, July 20, 2019

RECIPE: Eggplant Dip with Fresh Herbs and Balsamic

I invented this dish when I needed an appetizer to accompany an "Italian" meal.

Eggplant Dip with Fresh Herbs and Balsamic
Makes 2 cups

2-3 Japanese (long skinny) eggplant* to yield 1.5 cups of flesh
2 T. roasted red peppers, chopped
2 cloves garlic, minced
1/2 t. minced fresh mint
1/2 t. minced fresh basil
1 t. minced fresh flat-leaf parsley
1 T. balsamic vinegar
1 T. fresh lemon juice
1 T. capers, rinsed and chopped
1/2 t. salt

Preheat the oven to 350F.  Wash the eggplant and then roast (whole and unpeeled) until they are very soft and collapsed onto themselves, about 40-60 minutes. Cool to room temperature. 

Remove the stem end and puree the eggplants, skin** and all, in a food processor or blender.  You should have about 3 cups of flesh.

Add the remaining ingredients and pulse to blend - don't overprocess, you want them visible not pureed into oblivion.

Adjust seasoning and serve.

* I roast eggplant in the fall and then freeze to use all year.  I prefer to use Japanese eggplant because the skin is very soft and can be eaten.
** If you use globe eggplants, you will need to peel them after roasting. 

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