Mediterranean Vegetable Dip

Eggplant is one of my favorite things to cook and eat. Wide range of colors, shapes, sizes, and flavor profiles means that eggplant can never be boring. Since most of the world celebrates eggplant, aubergine, or brinjal in their cuisine, there is much to explore.  Have eggplant, will travel.

It is believed that eggplants used to grow wild in India but were first cultivated in China. Since then, eggplants traveled across the continents. Eventually, spreading throughout Europe and the Middle East.

This dip is a perfect vehicle for eggplant. Savory, satisfying, and sophisticated.

Mediterranean Vegetable Dip

Course Appetizer, dip, Main Course
Cuisine Mediterranean
Keyword apps, eggplant dip, Eggplants, garlic, light healthy, olive oil, pasta alla anna, red bell peppers, red onion, starter, tomatoes, vegan, vegetable dip, vegetarian, Zucchini
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

  • 3 Eggplants medium
  • 1 Zucchini medium
  • 1 Banana pepper optional
  • 2 Bell Peppers red, yellow, orange
  • 2 Tomatoes or 1 pint of Cherry tomatoes
  • 1 Red onion large
  • 2 tbsp Olive oil
  • Kosher Salt
  • Black Pepper
  • 1 tbsp Apple Cider Vinegar
  • 4 cloves Garlic smashed
  • 1 cup Fresh Parsley finely chopped
  • 1/3 cup Fresh Thyme leaves
  • 1 tsp Red Pepper flakes optional

Instructions

  • Preheat the oven to 375 degrees.
  • Wash vegetables. Seed Peppers and cut in large chunks. Cut eggplant and zucchini into large chunks. Cut tomatoes in half and squeeze each half to remove seeded part and moisture, If using cherry tomatoes. just cut in half.
  • On the large baking sheet toss vegetables with olive oil, thyme, salt, and pepper. Spread evenly in one layer.
  • Roast veggies for about 45 minutes.
  • Remove from oven and let it cool a little bit.
  • When warm, transfer veggies into a colander to drain, at least 30 minutes.
  • In batches, transfer vegetables to the food processor and pulsate to your desired texture.
  • In a bowl, combine, processed veggies, parsley, garlic, and vinegar. 
  • Adjust seasonings. Serve as a dip or a side dish. 

Notes

This dip can also be a great pasta sauce. The recipe is reminiscent of Pasta Alla Norma. In a large pan, heat up 1.5 cups of vegetable caviar in 1 tsp of olive oil, toss in 1 pound of your favorite cooked pasta, grate some hard Italian cheese. Garnish with fresh basil.
About

No Comments

Leave a Comment