Salsa de Berenjena y Pimiento (Eggplant & Bell Pepper Dip)

adapted by Michael McCabe

Servings: 8

Cuisine: Spanish

Categories: Antipasti/Tapas, Appetizer, Broiled, Saute, Spread/Dip, Vegan, Vegetable

Source: The Tapas Cookbook, 2008

Copyright: 2008

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2 large eggplants

2 large red bell peppers

4 tablespoons extra-virgin olive oil

4 large garlic cloves, coarsely chopped

"as directed" grated rind and juice of 1/2 lemon

1 tablespoon chopped cilantro

1 teaspoon spanish paprika

"to taste" kosher salt

"to taste" freshly ground black pepper

"garnish" cilantro sprigs

"to serve" crustless toasted bread strips

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Hardware

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fork

pastry brush

baking sheet

bowl

plastic wrap

skillet

paper towels

food processor

serving bowl

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Preheat the oven to 375 F degrees. Prick the skins of the eggplants and bell peppers all over with a fork and brush with 1 tablespoons of the olive oil. Place on a baking sheet and bake in the preheated oven for 45 minutes or until the skins are beginning to turn black, the flesh of the eggplant is very soft and the bell peppers are deflated.

Place the cooked vegetables in a bowl and cover tightly with plastic wrap and let stand for about 15 minutes or until cool enough to handle.

When the vegetables have cooled, cut the eggplants in half lengthwise, carefully scoop out the flesh, and discard the skin. Cut the eggplant flesh into large chucks. Remove and discard the stem, core, and seeds from the bell peppers and cut the flesh into large pieces.

Heat the remaining olive oil in a skillet. Add the eggplant and bell pepper and cook for 5 minutes. Add the garlic and cook for 30 seconds.

Turn the contents of the skillet onto paper towels to drain, then transfer to a food processor. Add the lemon rind and juice, the chopped cilantro, the paprika, and salt and pepper to taste, then process until a speckled puree is formed.

Transfer the eggplant and bell pepper dip to a serving bowl. Serve warm, at room temperature or let cool for 30 minutes, then let chill in the refrigerator for at least 1 hour and serve cold. Garnish with cilantro sprigs and accompany with thick slices of crustless toasted bread strips for dipping.

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