Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Dip may be made 1 day ahead and chilled, covered.
- Serve dip at room temperature.
- Makes about 2 cups.
- 1 x 1 – 1¼-pound eggplant
- 2 tablespoons olive oil, plus additional oil for coating eggplant
- 1 medium-large onion, chopped fine (about 1½ cups)
- 2 garlic cloves, minced
- 2 medium red bell peppers, chopped fine (about 1½ cups)
- 1 medium zucchini, cut into ½-inch dice
- 1 medium yellow squash, cut into ½-inch dice
- 1½ tablespoons minced fresh thyme leaves
- ½ cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
- 2 tablespoons finely chopped fresh parsley leaves
- Accompaniment: Thin slices of French bread, toasted, or crackers
- Preheat Oven to 400°F.
- Prick eggplant in 3 places and coat lightly with additional oil.
- In a shallow baking dish roast eggplant in middle of oven, turning once, 1 Hour, or until collapsed and soft, particularly at stem end.
- Cool eggplant slightly and halve lengthwise.
- Scoop out flesh into a bowl and cool.
- Discard liquid that accumulates in bowl and in a food processor purée eggplant (eggplant purée may be made 1 day ahead and chilled, covered. Bring purée to room temperature before proceeding with recipe.)
- In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened.
- Add garlic and cook, stirring, 1 minute.
- Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Add tomato and cook, stirring, 3 minutes.
- In a bowl, stir together eggplant purée, vegetable mixture and parsley and season with salt and pepper.