SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
Provided by French Tart
Categories Spreads
Time 55m
Yield 1 1lb Jar, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C or 400°F.
- Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
- Mix thoroughly, so everything has a light coating of oil.
- Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
- Take out and leave to cool slightly.
- Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
- Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
- Do NOT over mix - it should be smooth but not pureed!
- Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
- Store in a container in the fridge with olive oil on the top for up to 2 weeks.
Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6
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Patty Medina
[email protected]This dip is the perfect party appetizer. It's easy to make, delicious, and everyone loves it.
md eshad
[email protected]I'm not a huge fan of eggplant, but this dip changed my mind! The eggplant is roasted until it's tender and flavorful, and the combination of spices is just perfect.
TheGlitched Soul
[email protected]This dip is a great way to get your kids to eat their vegetables. My kids love the smoky flavor of the eggplant and peppers.
Rochelle Reliford
[email protected]I'm always looking for new and exciting dip recipes, and this one definitely fits the bill. It's unique, flavorful, and easy to make. I will definitely be making this again.
rajesh rai
[email protected]This dip is so easy to make, and it's a great way to use up leftover eggplant. I love the way the flavors of the eggplant, peppers, and spices come together.
Buraida Khan
[email protected]I love the smoky flavor of the roasted eggplant and peppers. This dip is a great way to add a little bit of spice to your next party or gathering.
Medul Hossain
[email protected]This is the perfect dip for a party or potluck. It's easy to make ahead of time and can be served with a variety of dippers.
Ridoy 140
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dip. The eggplant is roasted until it's caramelized and flavorful.
Elvis Brown
[email protected]This dip is the perfect balance of smoky, spicy, and tangy. I love the way the flavors come together.
Ganga Pakhrin
[email protected]I'm always looking for new and interesting dip recipes, and this one definitely fits the bill. It's unique, flavorful, and easy to make.
Tania Serhiienko
[email protected]This is a must-try recipe for any eggplant lover. The combination of flavors and textures is simply divine.
Nerob Via
[email protected]I love the versatility of this dip. I've served it as a dip with pita chips and crudités, as a spread on sandwiches, and even as a topping for grilled chicken.
Md shadat hossin
[email protected]This dip is a great way to get your kids to eat their vegetables. My kids love the smoky flavor of the eggplant and peppers.
Shovo Miah
[email protected]I've made this dip several times now, and it's always a crowd-pleaser. It's the perfect appetizer for any party or gathering.
Donald Allyson
[email protected]This is the perfect dip for a hot summer day. It's light and refreshing, with just the right amount of spice.
Megan Asher
[email protected]I made this dip for a party last weekend, and it was a total hit! Everyone loved the unique flavor and the fact that it's not your average hummus or guacamole.
sentelwe
[email protected]This dip is so easy to make, and it's a great way to use up leftover eggplant. I love the smoky flavor from the roasted eggplant and peppers.
Mcee Smilez
[email protected]I'm not usually a big fan of eggplant, but this dip changed my mind! The eggplant is roasted until it's tender and flavorful, and the combination of spices is just perfect. I'll definitely be making this again.
Shafin Swad
[email protected]This spicy aubergine, eggplant, and red pepper tapenade dip is an absolute delight! The flavors are bold and smoky, with a perfect balance of heat. I served it as a dip with pita chips and crudités, and it was a huge hit.