Recipe Help...Eggplant and pepper dip

Steve-B

I saw a recipe awhile ago that was for a Pepper & Eggplant dip. I cant't find it now. Does anyone have it or know who posted it?

Steve-B

Steve-B,
This isn't exactly (i think?) what I was looking for but close. Actually, I think it might be in one of Wise One's pdfs. I found this one from turnersouth.com[p]Roasted Pepper And Eggplant Dip With Pita Wedges
Makes about 2 cups[p]1 eggplant, about 3 pounds
3 large red bell peppers
4 tablespoons olive oil , plus more for the vegetables
4 large garlic cloves, very finely chopped
Juice of 1 large lemon
1 jalapeño chile, seeded and minced
pita loaves, cut into wedges, as an accompaniment[p]1. Heat oven to 400°F
2. Coat eggplant and bell peppers lightly with additional oil and arrange on a baking sheet
3. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred
4. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle
5. Peel and seed bell peppers and pat dry between paper towels
6. Peel eggplant and put flesh in a food processor
7. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well
8. Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups
9. Cool dip and chill, covered, at least 1 day and up to 1 week Serve dip with pita wedges

Prof Dan

Steve-B,[p]I posted an Eggplant Dip recipe (called "baba ganoush" in the Middle East) a while ago -- see:[p] http://biggreenegg.com/recipes/newRecipes/veggies0304.htm.[p]It would be pretty easy to roast some red peppers, peel them, and toss them in. I think this would then be a dip called "ikra." I'm not sure of the spelling, but it's a Russian/Armenian dip.[p]Hope this helps!