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Roasted Eggplant Dip

Roasted Eggplant Dip
Roasted Eggplant Dip might be just the hor d'oeuvre you are searching for. This recipe makes 8 servings with 205 calories, 5g of protein, and 8g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have wine vinegar, lemon juice, pita chips, and a few other ingredients on hand, you can make it. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 47 minutes.

Instructions

1
Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border.
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EggplantEggplant
2
Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate.
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Lemon JuiceLemon Juice
WrapWrap
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Plastic WrapPlastic Wrap
3
Finely chop eggplant pulp. Warm oil in a large skillet over medium heat.
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EggplantEggplant
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add pulp, onion, bell peppers and jalapeo.
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Bell PepperBell Pepper
OnionOnion
5
Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Saut until vegetables are tender, about 12 minutes.
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Red Pepper FlakesRed Pepper Flakes
VegetableVegetable
PepperPepper
SaltSalt
6
Add garlic and tomatoes; saut for 5 minutes longer.
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TomatoTomato
GarlicGarlic
7
Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan.
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ParmesanParmesan
ParsleyParsley
VinegarVinegar
BasilBasil
8
Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.)
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DipDip
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BowlBowl
9
When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip.
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Salt And PepperSalt And Pepper
EggplantEggplant
Pasta ShellsPasta Shells
DipDip
10
Serve with crudits and pita chips, if desired.
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Pita ChipsPita Chips
DifficultyHard
Ready In47 m.
Servings8
Health Score8
Dish TypesCondimentDipSpread
OccasionsSuper Bowl
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