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Warm Mediterranean Eggplant Dip With Herbed Pita Crisps

Natural.Foodie's picture
Ingredients
  Eggplant 14 Ounce, trimmed and sliced crosswise 1/2 inch thick (Or 1 Medium)
  Olive oil 3 Tablespoon
  Coarse salt 2 Teaspoon (Kosher)
  Yellow squash 1 Medium
  Zucchini 1 Medium
  White mushrooms 5 Medium, cut into 1/4-inch dice
  Red onion 1⁄2 Medium, finely chopped
  Minced garlic 1 Tablespoon
  Dry red wine 2 Tablespoon
  Balsamic vinegar 2 Teaspoon
  Marinated artichoke hearts 6 Ounce, chopped, liquid reserved (1 Jar)
  Tomato 1 Large, cut into 1/4-inch dice
  Crushed red pepper 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Tomato sauce 1⁄4 Cup (4 tbs) (Preferably Homemade)
  Diced pimiento 1⁄4 Cup (4 tbs)
  Drained capers 1 Tablespoon
  Kalamata olives 1 Tablespoon, minced
  Minced basil 2 Tablespoon
  Minced flat leaf parsley 1 Tablespoon
  Herbed pita crisps 1⁄2 Cup (8 tbs)
Directions

1. Preheat the oven to 450°. Spread the eggplant slices on a baking sheet and drizzle 1 1/2 tablespoons of the oil on top. Season with 1 teaspoon of the salt. Bake for 25 minutes. Let cool slightly, then chop finely and set aside.
2. Meanwhile, using a sharp knife, cut a 1/4-inch-thick lengthwise slice of the skin of the yellow squash. Place the squash cut-side down on a work surface and cut off the remaining skin in 1/4-inch-thick lengthwise slices all around. Cut the skin slices into 1/4-inch dice. Repeat with the zucchini. (Save the squash pulp for another use.) Set aside.
3. In a large, heavy, nonreactive saucepan, heat the remaining 1 1/2 tablespoons olive oil over moderately high heat until shimmering, 1 to 2 minutes. Add the mushrooms, onion, yellow squash and zucchini. Cook, stirring occasionally, until the vegetables begin to brown lightly, about 4 minutes. Add the garlic and cook, stirring, for 1 minute.
4. Stir in the red wine, vinegar and artichoke liquid. Add the tomato, crushed red pepper, black pepper and the remaining 1 teaspoon salt. Cook, stirring, until the tomato softens and the mixture is thick, about 5 minutes.
5. Stir in the artichoke hearts, tomato sauce, pimiento, capers, olives, basil, parsley and the reserved eggplant. Reduce the heat to moderately low and cook until heated through, about 3 minutes. Serve warm with Herbed Pita Crisps. (This dip can be made up to 2 days ahead; reheat before serving.)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
6

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