Roasted Red Pepper And Eggplant Dip With Pita Wedges Recipes

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ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES



Roasted Red Pepper and Eggplant Dip with Pita Wedges image

Categories     Condiment/Spread     Food Processor     Pepper     Appetizer     Roast     Cocktail Party     Vegetarian     Quick & Easy     Eggplant     Birthday     Chill     Simmer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

a 3/4-pound eggplant
2 pounds red bell peppers
4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice, or to taste
1 small fresh jalapeño chile, seeded and minced (wear rubber gloves)
pita loaves, cut into wedges, as an accompaniment

Steps:

  • Preheat oven to 400°F.
  • Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
  • Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
  • Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
  • Cool dip and chill, covered, at least 1 day and up to 1 week.
  • Serve dip with pita wedges.

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