this is eggplant week at food network's summerfest. last year i shared a recipe for grilled, marinated eggplant sandwiches and posted some nutritional facts for this versatile vegetable. did you know that eggplants are high in fiber and antioxidants? i like to use different types of eggplant in the same dish. this summer i have found white, italian and chinese varieties along with the more typical deep purple globe eggplants. this dip can be made with just one type, or a combination...whatever looks good at the market that day. oh...and one more thing...try the dip spread on roast beef sandwiches, stirred into hot pasta or as part of a grilled cheese sandwich....really, really good.
roasted eggplant & peppers dip
1 eggplant (about 7 oz)1 large red bell pepper
1 large yellow bell pepper2 medium tomatoes
4 tablespoons extra virgin olive oil
1 clove garlic, minced1 tsp dried oregano
1 tablespoon jarred capers, drained and rinsed
2 tablespoons chopped kalamata olives
1 tablespoon red wine vinegar
pinch red pepper flakes
1/4 cup pine nuts
preheat oven to 400 degrees. cut the eggplant into cubes about 1 inch in diameter and chop the peppers and tomatoes into bite sized pieces. spread the vegetables on a baking sheet and drizzle the 4 tablespoons olive oil over vegetables. sprinkle a large pinch of salt and pepper each over the top. roast for 30 minutes. remove from oven, stir and add back to oven. roast another 15-20 minutes or until vegetables are soft and caramelized.
pour roasted vegetables into medium sized bowl. add garlic, oregano, capers, olives, vinegar and red pepper flakes to bowl. stir to combine. taste and add additional salt, pepper and/or vinegar if desired. place 1/2 of the mixture in a food processor and pulse until pureed. stir the puree back into the bowl with the unprocessed mixture. stir to combine.
meanwhile, toast pine nuts in small skillet until toasted and light brown. sprinkle on top of dip. serve with chips, crackers and/or vegetables.
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This reminds me caponata in dip form, one of my favorites!
it is like caponata...love it too!
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