Eggplant Dip
The Italians and the French love eggplant and there is a good reason why: it is delicious. This recipe is a good way to get that great flavor on a cracker or piece of bread.
Ingredients
- 3 lbs Eggplant sliced lengthwise
- .25 C Extra Virgin Olive Oil
- 6 oz Diced red onion
- 1 oz Diced red bell pepper
- 1/2 each Diced Jalapeño pepper optional
- 4 oz Sliced mushrooms
- 4 oz Diced tomatoes
- 1/3 C Chopped basil
- 2 t Chopped garlic
- 2 T Chopped fresh oregano or marjoram
- Salt and pepper
- EVOO for sauteing
Instructions
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Heat oven to 350 degrees.
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Brush the cut side of the eggplant with the olive oil. Roast cut side down on a sheet pan for 35-45 minutes or until the eggplant flesh is very soft. Remove from the oven and allow to cool.
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Sauté the onions, mushrooms and peppers in EVOO. When the are translucent, add the garlic and herbs and cook until the garlic is cooked. Allow the vegetable mix to cool.
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Scrape the eggplant from the skins into a stainless steel bowl. Chop the eggplant into small pieces, place in the pan with the vegetables. When all the eggplant it cut, return it to the bowl, mix well with a wooden spoon and adjust the seasoning.
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Place the dip into a container with a cover, seal the container and chill for at lest 1 hour.
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Serve warm or cold with a drizzle of EVOO, chopped parsley and freshly grated Parmigiano-Reggiano cheese.
Recipe Notes
I prefer the dip served warm to wake up the sleepy flavors. I also find the cheese gets a bit melty and that's just yum.
Serve the dip with crackers or a freshly baked focaccia.