Stuffed Eggplant Dip
|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|
|Cayenne pepper||1⁄8 Teaspoon|
|Pita bread/Sourdough bread||1⁄2 Pound|
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.