Eggplant Dip with Fresh Herbs and Balsamic
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
2 T. EVOO
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.
Post a Comment