Sicilian Eggplant Dip

Serve this zesty Mediterranean dip with hearty whole grain or white baguette toasts or mound it on a bed of greens, such as kale.

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Makes:
64 servings
Serving Size:
1 tablespoon
Yields:
4 cups
Prep:
35 mins
Broil:
2 mins
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Sicilian Eggplant Dip

Ingredients
1
medium eggplant (1 pound)
2
tablespoons olive oil
1
medium onion, chopped (1/2 cup)
1
14 1/2 ounce can stewed tomatoes
1/4
cup dry red wine
2
tablespoons red wine vinegar
2
tablespoons capers, drained
1/8
teaspoon salt
1/8
teaspoon cracked black pepper
1
loaf French bread (baguette)
 
Olive oil
 
Fresh thyme (optional)

Directions

  1. Peel eggplant, if desired, and cut into 1/4-inch cubes. (You should have about 5 cups.) In a large skillet heat olive oil; add eggplant and onion. Cook, uncovered, over medium-high heat about 10 minutes or until tender, stirring occasionally. Stir in tomatoes, red wine, vinegar, capers, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until liquid is evaporated. Cool slightly; cover and chill at least 3 hours.
  2. Before serving, slice baguettes; brush cut sides with a little olive oil. Arrange slices in a single layer on the unheated rack of a broiler pan. Broil a few inches from heat for 2 to 3 minutes, turning once. Serve with eggplant dip. Garnish dip with fresh thyme, if desired. Makes about 4 cups (sixty-four 1-tablespoon servings).

Nutrition Facts

(Sicilian Eggplant Dip)
    Per serving:
  • 9 kcal cal.,
  • 30 mg sodium,
  • 1 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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