Spicy Red Pepper & Eggplant Dip

January 06, 2012

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Being a new blogger when throwing a party can be very challenging.  We envisioned pulling our camera out after each delicious recipe was complete.  We had it all planned out in our mind, then the day arrived and we became so consumed in cooking it didn’t even cross our mind to capture the images of all our hard work.  Crap!, is all we said at 2:30 in the morning as Marc was drying our last serving platter.  We are going to try our hardest to give you a vivid rundown on Our New Years Recipes.

Bon Appetite had this wonderful recipe of a SPICY RED PEPPER & EGGPLANT DIP years ago, it has been a staple in my house ever since.  I serve it with warm pita and hummus!  Yummy Yummy!

Yummy Yummy:)

 

Spicy Red Pepper & Eggplant Dip
 
Ingredients
  • 6 red peppers ( Bon appetite uses 2)
  • 1 large eggplant
  • 3-4 cloves of garlic crushed
  • 1 large can of whole tomatoes drained and chopped
  • crushed red pepper to taste
  • Kosher salt to taste
  • ½- 1 cup extra virgin olive oil
Instructions
  1. Roast six red peppers in your oven.  To do this cut each pepper in half and scoop out membrane and seeds.  Place them skin side up on cookie sheet coated with olive oil spray and put in top 3rd of oven on broil and cook about 15 min.  Tops with be burnt and peppers will be soft.  Immediately take out of oven and put in a bowl covered with reynolds wrap to continue steaming this make them easier to peel.
  2. Meanwhile, put oven to 400.
  3. While peppers are steaming, peel and cut 1 large or 2 small to medium eggplants in medium dice.  Put in a large bowl, and add chopped tomatoes, garlic, red crushed pepper, salt and olive oil.  By this time the peppers will be ready to peel.  The skin should come off easily, them cope into medium dice and add to bowl.
  4. With a large spatula mix all ingredients and place on baking sheet and roast about 45 minutes, or until all vegetables are soft.
  5. I make this the day before a party and refrigerate.  If making for your family of course enjoy right away after it cools to room temp.  Great on shrimp an chicken or as a spread for a sandwich!

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