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Eggplant Aubergine & Bell Pepper Dip

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Ingredients

Adjust Servings:
2 large eggplants
2 red bell peppers
4 tablespoons spanish olive oil
2 garlic cloves, coarsely choppe
1/2 juice and lemon, rind of, grated
1 tablespoon chopped fresh cilantro
1/2 - 1 teaspoon paprika

Nutritional information

807.4
Calories
505 g
Calories From Fat
56.2 g
Total Fat
7.9 g
Saturated Fat
0 mg
Cholesterol
29.6 mg
Sodium
79.4 g
Carbs
42.6 g
Dietary Fiber
35.9 g
Sugars
14 g
Protein
1395g
Serving Size

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Eggplant Aubergine & Bell Pepper Dip

Features:
    Cuisine:

    This was really good, used Basil instead of Cilantro, (not a fan), and I added a dash of Cayenne. Thanks for a great recipe, Marg!!!

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Eggplant (Aubergine) & Bell Pepper Dip, Another selection from the Greatest Ever Tapas Even though she doesn’t like eggplant, my daughter may bring this to my Zaar tapas party! The timing doesn’t including standing , This was really good, used Basil instead of Cilantro, (not a fan), and I added a dash of Cayenne Thanks for a great recipe, Marg!!!, This was really good, used Basil instead of Cilantro, (not a fan), and I added a dash of Cayenne Thanks for a great recipe, Marg!!!


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    Steps

    1
    Done

    Prick the Skins of the Eggplants & Peppers All Over With a Fork & Brush With 1 Tbsp of the Olive Oil; Place on a Baking Sheet & Baked in a Preheated 375f Oven For 45 Minutes, or Until the Skins Are Beginning to Turn Black, the Flesh of the Eggplant Is Very Soft & the Peppers Are Deflated.

    2
    Done

    Place the Vegetables Into a Bowl & Cover Tightly With a Clean, Damp Dish Towel or Place in a Plastic Bag; Let Stand For About 15 Minutes or Until Cool Enough to Handle.

    3
    Done

    Cut the Eggplants in Half, Lengthwise, Scoop Out the Flesh & Discard the Skin; Cut Into Large Chunks.

    4
    Done

    Remove & Discard the Stem, Seeds & Core from the Peppers; Cut the Flesh Into Large Pieces.

    5
    Done

    Heat the Remaining Oil in a Skillet; Add the Vegetables & Cook For 5 Minutes, Add Garlic & Cook For an Additional 30 Seconds.

    6
    Done

    Turn the Skillet Contents Onto Paper Towels to Drain & Transfer Into a Food Processor; Add the Remaining Ingredients, Plus Salt & Pepper to Taste, and Process Until a Speckled Puree Is Formed.

    7
    Done

    Transfer to Serving Bowl; Serve Warm, at Room Temperature or Cool For 30 Minutes, Chill in the Refrigerator For at Least an Hour & Serve Cold With Thick Slices of Baguette or Toast.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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