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Olive and Eggplant Dip
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Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Olive and Eggplant Dip Briny olives bring a gratifying richness to this Mediterranean- inspired eggplant dip. Ingredients Serves 4; Makes about 2 cups. 2 Italian eggplants (10 ounces each), halved lengthwise | |
| 1 1/2 teaspoons | extra-virgin olive oil |
| 1 | garlic clove, thinly sliced |
| 1/4 teaspoon | coarse salt |
| 1/2 cup | pitted Kalamata olives |
| 1/2 cup | pitted green olives, such as Picholine or Sicilian |
| 1 teaspoon | finely chopped fresh oregano, plus small leaves for garnish |
| 1 teaspoon | finely grated lemon zest, plus long strips zest for garnish |
| Pinch of red-pepper flakes | |
| 2 | yellow bell peppers, seeds and ribs removed, flesh cut into 1 1/2-inch |
pieces
Directions
Preheat oven to 400 degrees. Place eggplants, cut sides up, on a rimmed
baking sheet, and brush with 1/2 teaspoon oil. Scatter garlic over tops,
and sprinkle with salt. Roast until golden and tender, about 20 minutes.
Let cool slightly.
Remove eggplant seeds; spoon flesh and garlic into a food processor.
Puree; transfer to a medium bowl.
Add olives to processor, and pulse until coarsely chopped. Add to bowl
with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper
flakes, and remaining teaspoon oil. Garnish with oregano leaves and
lemon-zest strips. Serve with bell peppers.
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