EGGPLANT DIP
Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.-Linda Roberson, Collierville, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 cups.
Number Of Ingredients 14
Steps:
- In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer. , Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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Rabina Sunar
[email protected]I'm not a big fan of eggplant, but this dip is delicious! It's smoky and flavorful, and the tahini and lemon juice give it a nice tang.
Baje Pakhi
[email protected]This dip is perfect for a party because it can be made ahead of time. I usually make it the day before and then let it chill in the refrigerator overnight.
Sardar Hasan Naveed
[email protected]I'm allergic to tahini, so I used Greek yogurt instead. It turned out great!
Laura JamiesonWilliams
[email protected]This dip is a great way to use up leftover eggplant. I usually have some leftover after making eggplant parmesan.
Ayabukwa Njobe
[email protected]I'm not a vegetarian, but I'm always looking for new ways to incorporate more plant-based meals into my diet. This dip is a great option because it's packed with healthy vegetables.
Daniel Armah
[email protected]This recipe is a great base for experimenting with different flavors. I've tried adding roasted red peppers, sun-dried tomatoes, and even chopped walnuts. It's always delicious.
Gershom Mupesa
[email protected]I'm not sure what I did wrong, but my dip turned out too oily. I think I might have roasted the eggplant for too long.
Nala Common
[email protected]I found this recipe to be a bit bland. I added some extra spices and garlic to give it more flavor.
Subajini Kangatharan
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love serving it with pita chips or veggie sticks.
Zahid Mukhtyar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of eggplant, but I'm so glad I did! This dip is amazing. The eggplant flavor is subtle and it pairs perfectly with the tahini and lemon juice. I'll definitely be making this again.
Kwabena Mazdai
[email protected]This is the best eggplant dip I've ever had. It's so creamy and flavorful. I love that it's made with healthy ingredients too.
Isaac Amoah
[email protected]I made this dip for a party and it was a hit! Everyone loved it. The roasted eggplant gives it a really unique flavor. I will definitely be making this again.
Murtaugh Otyles
[email protected]This eggplant dip is a delightful blend of flavors and textures that will tantalize your taste buds! The roasted eggplant adds a smoky, slightly sweet flavor, while the tahini and lemon juice create a smooth, tangy base. I love serving this dip with