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Eggplant and Roasted Red Pepper Dip
Nb persons: 10
Yield:
Preparation time:
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| 3 medium | eggplant, (about 4 pounds), halved the long way |
| 4 cloves | garlic, peeled and very thinly sliced lengthwise |
| 1 tablespoon plus 2 teaspoons | extra-virgin olive oil |
| Kosher salt | |
| 1 cup | roasted red peppers, roughly chopped (roast the peppers yourself or jarred will work too) |
| 1 tablespoon | fresh oregano, (roughly chopped) |
| 2 tablespoons | fresh lemon juice |
| Freshly ground pepper |
Preheat the oven to 400ยบ F. Arrange the eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic . Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
Scoop the flesh of the eggplant into a food processor. Add roasted red peppers, oregano, 1 tablespoon oil, and lemon juice. Puree until smooth. Pulse to combine with salt and pepper, to taste. Will keep refrigerated up to 3 days. Serve with crackers, fresh vegetables or crostini.
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