Tiny New York Kitchen

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Eggplant Dip

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Eggplant Dip

Eggplant Dip

I love eggplant in just about any way I can think to cook it. My husband, on the other hand, is not fond of it, so I think of ways to sneak it into our dinner routine.

I came up with this eggplant dip and served it with pita bread, which turned out to be a big hit. I think I’ve finally converted him!

INGREDIENTS

3/4 Cup Olive Oil

1/4 Cup Fresh Oregano

1/4 Cup Fresh Thyme

1/4 Cup Fresh Mint

1 Tablespoon Kosher Salt

2 Pounds Italian Eggplant

1 Whole Red Bell Pepper

4 Garlic Cloves

1/3 Cup Greek Yogurt

Juice of 1 Lemon

2 Tablespoons Sriracha Sauce

Kalamata Olives for Garnish

Preheat your oven to 350 degrees. Place eggplant and red bell pepper on a parchment paper-lined baking sheet. Place in oven for 15 minutes per side, for a total of 30 minutes.

Remove from oven and let cool slightly, then peel eggplant. Seed red bell pepper and slice into quarters. Chop eggplant. Place olive oil, oregano, thyme, mint, kosher salt, garlic cloves, and lemon juice into food processor and, pulse for 1 minute. Add yogurt, sriracha, eggplant flesh and red bell pepper. Pulse until you get a nice puree.

Transfer to covered glass baking dish. Cover with lid and place into oven for 30 minutes. Remove and transfer to serving bowl. Serve with pita bread and garnish with kalamata olives if you wish.

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Victoria Glavin Hart

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