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Stuffed Eggplant Dip

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Ingredients
  Eggplant 1 Large
  Lemon juice 1 Tablespoon
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Green pepper 1 , seeded and diced
  Celery stalks 2 , diced
  Onion 1 , diced
  Carrot 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Red wine vinegar 1 Tablespoon
  Tomatoes 2 , peeled, seeded, chopped
  Chopped cilantro 2 Tablespoon
  Dried basil leaves 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Pita bread/Sourdough bread 1⁄2 Pound
Directions

Cut eggplant in half lengthwise.
Use a spoon to scoop out pulp, leaving a 1/2-inch shell; reserve pulp.
Brush inside of eggplant shells with lemon juice to prevent browning; set aside.
In a medium saucepan, steam or cook reserved pulp in boiling water until tender, about 8 minutes; set aside.
In a large skillet, heat oil.
Add green pepper, celery, onion and carrot.
Saute until vegetables are tender, 3 to 4 minutes.
Stir in garlic, vinegar, tomatoes, cilantro, basil, salt, cayenne pepper and cooked eggplant pulp.
Stirring occasionally, cook over medium heat 10 to 15 minutes or until vegetables are very tender.
Cut pita bread or sourdough bread into wedges; set aside.
Spoon cooked vegetable mixture into eggplant shells.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Eggplant

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