Eggplant Dip
Wild Rose TeamPartager
Yields 3 cups
This rich and smoky dip combines tender eggplant with juicy tomatoes, zesty spices, and a hint of lemon. Perfect as a spread or a dip for your favorite veggies, it’s a flavorful addition to any appetizer spread. If you prefer a smooth dip, puree the assembled ingredients in a food processor to desired consistency.
Ingredients
- 2 cups diced eggplant
- 2 tbsp olive oil
- 1 cup diced tomato
- ½ cup diced green peppers
- ½ cup diced red onions
- ¼ cup chopped parsley
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp chili powder
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Pinch of cayenne, optional
- Salt and pepper to taste
Steps
1. Sauté the eggplant in olive over medium-high heat for 5-7 minutes, or until the eggplant starts to brown.
2. Transfer to a mixing bowl mix along with the remaining ingredients.
3. Adjust the seasoning.
2. Transfer to a mixing bowl mix along with the remaining ingredients.
3. Adjust the seasoning.