If you love dip, try this roasted eggplant dip for an elegant appetizer.

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Name: Elegant Eggplant Dip
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 Small Eggplant peeled and chopped; 1 Onion chopped; 1 Red bell pepper chopped; 1/3 cup Extra virgin olive oil Use 2 Tbsp at a time; 4 Cloves Garlic Chopped; 1 Tsp Black pepper; 1 Tsp Salt; 1 Tbsp Dried oregano; 1 Tbsp Parsley Dried; 3 Tbsp Red wine vinegar; 2 Tbsp Capers with brine Optional

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INGREDIENTS

1 Small Eggplant ; peeled and chopped
1 Onion ; chopped
1 Red bell pepper ; chopped
1/3 cup Extra virgin olive oil ; Use 2 Tbsp at a time
4 Cloves Garlic ; Chopped
1 Tsp Black pepper
1 Tsp Salt
1 Tbsp Dried oregano
1 Tbsp Parsley ; Dried
3 Tbsp Red wine vinegar
2 Tbsp Capers with brine ; Optional

INSTRUCTIONS

Into a hot skillet, add 2 Tbsp olive oil. Add onion and cook until darkly browned. Remove.

Add 2 Tbsp olive oil to skillet. Add eggplant and cook until brown, about 15 minutes. Add olive oil as needed, 2 Tbsp at a time. Several additions may be necessary. The eggplant tends to soak it up. After brown, remove.

Add 2 Tbsp olive oil to skillet. Add red bell pepper and cook until brown/blackened. Remove.

Reserve 1/4 of the mixture.

Purée cooked ingredients with red wine vinegar, capers and brine. Add olive oil as necessary during the purée process.

Add seasonings and the reserved vegetables for texture. Mix until uniform. Serve warm or at room temperature with crackers (I like Triscuits).

NOTES

A dozen Triscuits, 3-4 Tbsp of dip and a glass of wine makes a really satisfying dinner. Eat slowly and enjoy.

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Elegant Eggplant Dip

1 Small Eggplant peeled and chopped
1 Onion chopped
1 Red bell pepper chopped
1/3 cup Extra virgin olive oil Use 2 Tbsp at a time
4 Cloves Garlic Chopped
1 Tsp Black pepper
1 Tsp Salt
1 Tbsp Dried oregano
1 Tbsp Parsley Dried
3 Tbsp Red wine vinegar
2 Tbsp Capers with brine Optional

Into a hot skillet, add 2 Tbsp olive oil.  Add onion and cook until darkly browned.  Remove. 
Add 2 Tbsp olive oil to skillet.  Add eggplant and cook until brown, about 15 minutes.  Add olive oil as needed, 2 Tbsp at a time.  Several additions may be necessary.  The eggplant tends to soak it up.  After brown, remove.
Add 2 Tbsp olive oil to skillet.  Add red bell pepper and cook until brown/blackened.  Remove.
Reserve 1/4 of the mixture.
Purée cooked ingredients with red wine vinegar, capers and brine.  Add olive oil as necessary during the purée process.
Add seasonings and the reserved vegetables for texture.  Mix until uniform.  Serve warm or at room temperature with crackers (I like Triscuits).

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 6 Servings

Calories: 92
Calories from Fat: 55 (60%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 89.5mg		3 %
Potassium 300.3mg		8 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 5.1g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 92

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