Think of this as baba ghanoush with a Mediterranean twist. This recipe is my mother-in-law’s and it’s one of my favorite appetizers, piled high on a rustic, crunchy slice of bread.
Normally, our freezer is packed full with roasted red peppers and eggplants which my in-laws make by the bushel to use all winter. But, horror of horrors, I ran out of their eggplant which meant I actually had to do it myself! Arrgh! I’ve become too spoiled by having easy access to these goodies any time I want. I realized that I never did something as basic as roast an eggplant before. Now’s my chance.
My in-laws roast their eggplants on a barbeque which I don’t have. So into the oven it goes. Super easy – just 40 minutes in the oven and the flesh scoops right out. Why haven’t I done this before? I’ve been missing out.
This dish is simple to make with only four ingredients. Serve it with a crusty loaf of bread, some veggie sticks and you’re ready for your next party!
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with both the weight loss and life plans.
Ingredients
1 large eggplant (yields 2 cups cooked)
26 oz. jar of roasted red peppers – cut into 1 inch squares
1 – 2 tsp. garlic – minced (adjust to how much garlic you like)
2 tbsp. apple cider vinegar
Directions
1. Preheat the oven to 400 degrees. Cut the eggplant in half length-wise and use a fork to poke holes in the skin. Place the eggplant flesh-side down on a baking sheet which has been lightly dusted with cooking spray. Cook for 35-40 minutes until flesh is completely cooked and soft.
2. Place roasted red peppers and their juice in a non-stick pan and cook over medium heat for 15-20 minutes, stirring occasionally to prevent sticking or burning. Once most of the juice has been absorbed, reduce heat to low and let cook another 15 minutes, stirring occasionally, until all liquid is gone.
3. Place the cooked eggplant in a shallow dish and, using a sharp-edged spoon, gently scrape out the flesh. Drain off any excess water.
4. Place all ingredients in a food processor (or use a hand mixer) and gently pulse until all ingredients are well blended. I like to leave the dip a little on the chunky side, but you can blend it until smooth, if preferred.
5. Serve hot or cold.
Shannon says
Looks wonderful! Roasted red peppers are one of my favorite things 😀 The pictures are so beautiful, too – amazing colors.
Shannon recently posted…Cajun Red Bean Stuffed Delicata Squash
Amy says
Thanks, Shannon. Yes, I love roasted red peppers too — can’t get enough of them!