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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Eggplant Dip

Makes: 40 servings
Serving size: 1/4cup
Prep 45 mins Roast 400°F 40 mins Stand 1 hr Start to Finish 2 hrs 25 mins
Eggplant Dip
Ingredients
  • 4 1  pounds  eggplants or 4 lb. baby eggplants (about 12)
  • 4  bulb  garlic
  • 1  cup  extra-virgin olive oil
  • 4  teaspoons  salt
  • 4  medium  red sweet peppers, and coarsely chopped
  • 2/3  cup  lemon juice
  • 1/2  cup  snipped fresh Italian (flat-leaf) parsley
  • 1/4  cup  snipped fresh oregano
  •  Oregano leaves (optional)
  •  Purchased flat breads, broken
Directions

1. Preheat oven to 400 degrees F. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.

2. Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.

3. Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.

4. Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Makes about 40 (1/4-cup) servings.

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