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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

Sicilian Eggplant Dip



  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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