Spicy Eggplant Dip

Name: Spicy Eggplant Dip
Yield: 6
Cuisine: European and Mediterranean
Ingredients: 1 medium eggplant; 1 medium-sized onion, sliced; 4 tablespoons olive oil, divided; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 tablespoon tahini; 1 teaspoon salt; ½ teaspoon cayenne pepper (or to taste); 1 plum tomato, finely chopped; 1 small roasted red pepper, chopped finely; ¼ cup finely chopped parsley

CategoryAppetizers and Snacks, Holiday Cooking, Sauces, Spreads, and DipsCuisineEuropean and Mediterranean, GreekDiets#gluten-free, #vegan

This spicy dish can be dipped with crudités or spread on crackers or bread. Consider it for your next party buffet!

Ingredients

1 medium eggplant

1 medium-sized onion, sliced

4 tablespoons olive oil, divided

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon tahini

1 teaspoon salt

½ teaspoon cayenne pepper (or to taste)

1 plum tomato, finely chopped

1 small roasted red pepper, chopped finely

¼ cup finely chopped parsley

Instructions

Preheat oven to 425°F.

Prick eggplant with a fork and place on a parchment-lined baking sheet. Bake in a pan for 45 minutes.

Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.

In a medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.

Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.

Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.

Serve with raw veggies, crackers, or French bread cut into small slices.

Serves 6

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Ingredients

1 medium eggplant

1 medium-sized onion, sliced

4 tablespoons olive oil, divided

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon tahini

1 teaspoon salt

½ teaspoon cayenne pepper (or to taste)

1 plum tomato, finely chopped

1 small roasted red pepper, chopped finely

¼ cup finely chopped parsley

Directions

Preheat oven to 425°F.

Prick eggplant with a fork and place on a parchment-lined baking sheet. Bake in a pan for 45 minutes.

Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.

In a medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.

Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.

Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.

Serve with raw veggies, crackers, or French bread cut into small slices.

Serves 6

Spicy Eggplant Dip

Ingredients Directions

Spicy Eggplant Dip