Recipe

Spicy Spanish Eggplant Dip Recipe

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Ingredients

Directions

Step #1 Preheat oven to 450°.
Step #2 Pierce eggplants several times with a fork; place on a foil wrap-lined baking sheet.
Step #3 Bake for 45 mins or until blackened, turning frequently.
Step #4 Cool slightly; peel.
Step #5 Drain eggplant pulp in a colander for 5 mins; chop.
Step #6 Combine tomato paste & next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
Step #7 Heat oil In a large-ish nonstick skillet over medium-low heat.
Step #8 Add onion & garlic; cook 6 mins or until tender, stirring every once in awhile.
Step #9 Stir in eggplant, tomato paste mixture, bell peppers, & anchovies; cook 10 mins.
Step #10 Remove from heat; stir in the parsley.
Step #11 Spoon mixture into a medium bowl.
Step #12 Cover up & chill in the fridge.
Enjoy the Spicy Spanish Eggplant Dip recipe