Roasted Red Pepper and Eggplant Dip
Garden training session picnic, 9/19/12
This dip is a great new way to use fresh summer vegetables. Try it with raw vegetables, crackers, bread, or even as a sauce with chicken, pork, or beef.
- 1 small eggplant
- 1 large bell pepper (red, orange, or yellow)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
OVEN METHOD (preferred): Preheat oven to 400. Slice eggplant in half lengthwise and place cut side down on greased baking sheet. Place whole pepper on sheet. Roast until both eggplant and pepper are tender (the pepper may take a little longer).
MICROWAVE METHOD: Slice eggplant in half lengthwise and pierce the skin with a fork in a few places. Cut the top off the pepper and remove the seeds. Place eggplant and pepper on a plate and microwave on high for about 8 minutes, until both are tender.
Peel the pepper and eggplant: place hot cooked pepper in a sealed container for 20 minutes to steam. Afterwards, peel off the skin with your fingers. If roasted whole, remove seeds and stem. Peel the eggplant when it’s cool – you should be able to take the skin right off.
In a food processor or blender, combine cooked peeled vegetables and all remaining ingredients. Process until smooth, then taste and adjust salt as needed.
Yield: about 1 cup