Aubergine Pepper Dip Recipes

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

MOROCCAN EGGPLANT DIP

Steps:

• Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
• Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
• Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

EGGPLANT (AUBERGINE) & BELL PEPPER DIP

Steps:

• Prick the skins of the eggplants & peppers all over with a fork & brush with 1 tbsp of the olive oil; place on a baking sheet & baked in a preheated 375F oven for 45 minutes, or until the skins are beginning to turn black, the flesh of the eggplant is very soft & the peppers are deflated.
• Place the vegetables into a bowl & cover tightly with a clean, damp dish towel or place in a plastic bag; let stand for about 15 minutes or until cool enough to handle.
• Cut the eggplants in half, lengthwise, scoop out the flesh & discard the skin; cut into large chunks.
• Remove & discard the stem, seeds & core from the peppers; cut the flesh into large pieces.
• Heat the remaining oil in a skillet; add the vegetables & cook for 5 minutes, add garlic & cook for an additional 30 seconds.
• Turn the skillet contents onto paper towels to drain & transfer into a food processor; add the remaining ingredients, plus salt & pepper to taste, and process until a speckled puree is formed.
• Transfer to serving bowl; serve warm, at room temperature or cool for 30 minutes, chill in the refrigerator for at least an hour & serve cold - with thick slices of baguette or toast.

SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP

Steps:

• Preheat the oven to 200°C or 400°F.
• Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
• Mix thoroughly, so everything has a light coating of oil.
• Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
• Take out and leave to cool slightly.
• Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
• Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
• Do NOT over mix - it should be smooth but not pureed!
• Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
• Store in a container in the fridge with olive oil on the top for up to 2 weeks.