Recipe

Eggplant Dip Recipe

Add Step-by-Step Photos	Dariana / All my dishes 1 year, 3 months ago Grilled meats or poultry topped with this eggplant dip give supper a Mediterranean spin. Prep:45m Cook:40m Servings:40	Dariana
	garlic peppers lemons meats grill grilled dips dip eggplant veggies vegetable garlic

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Ingredients

4 1-lb. eggplants or 4 lb. baby eggplants (about 12)

4 bulbs garlic

1 cup extra-virgin olive oil

4 tsp. salt

4 medium red sweet peppers, and coarsely chopped

2/3 cup lemon juice

1/2 cup snipped fresh Italian (flat-leaf) parsley

1/4 cup snipped fresh oregano

Oregano leaves (optional)

Purchased flat breads, broken

Directions

Preheat oven to 400 degrees F. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.

Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.

Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.

Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Make: about 40 (1/4-cup) servings

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