Roasted pepper and eggplant dip

Yield: 12 servings

Measure Ingredient
1 large Red bell pepper
1 large Yellow bell pepper
1 medium Eggplant; (6 cups)
\N \N Peeled and diced
1 tablespoon Olive oil
1 \N Clove garlic; minced
4 \N Green onions; finely chopped
\N \N (white and pale green parts)
1 tablespoon Dried oregano


Make two batches of this dip, one with red pepper and the other with green, to add festive color to your holiday appetizer table.

Roast bell peppers over an open flame or broil, turning with tongs until charred all over, about 10 minutes. When the pepper is cool enough to handle, pull off charred skin. Remove stems, seeds and ribs, then chop peppers.

Put eggplant into colander and sprinkle with a little water. Let stand for 30 minutes, then squeeze out as much moisture as possible.

In large nonstick skillet, heat oil over medium-high heat. Add eggplant and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add green onions and oregano and cook, stirring often, until vegetables are soft, about 3 minutes. In food processor or blender, combine roasted peppers and eggplant mixture and process until almost smooth.

Serve right away or cover and refrigerate until ready to use. Bring to room temperature before serving. (Dip will keep refrigerated up to 1 week.) PER ¼ CUP SERVING: 30 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 5G CARB; 0 CHOL.; 2MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Mar 10, 1999.

Recipe by: Vegetarian Times Magazine, December 1997, page 22 Converted by MM_Buster v2.0l.

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