| Level: | Easy |
| Total: | 3 hr 38 min |
| Prep: | 15 min |
| Inactive: | 2 hr 30 min |
| Cook: | 53 min |
| Yield: | 8 servings |
Ingredients
- 1 large eggplant (1 1/2 pounds)
- Good olive oil
- 4 ounces jarred roasted red peppers, chopped
- 1/2 cup large green olives, pitted and chopped
- 1 cup chopped yellow onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons minced parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Toasted pita triangles, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 105 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 362 mg |
Reviews
OMG. I started eating this before I finished adding the ingredients and it was one of the most delicious things I’ve ever eaten. Such a rich, interesting combination of ingredients and pretty inexpensive, too! Definitely a keeper. This would be great with pasta and a little feta, too. Thank you, Ina!
Excellent. Even the small kids liked the eggplant!
I peel and dice the eggplant before roasting, it’s faster. And add a fresh pepper in the roasting pan to avoid the jarred one
For an equally good variation add two 4 oz cans tuna in olive oil to eggplant mixture. Flavor becomes less tart and more mellow
Getting ready to make this again. It was so delicious and pretty easy to make.
Awesome dip! Even my husband and son loved it and they don’t usually eat eggplant. Have made it a few times and it is always a favorite.
This is a fabulous recipe. After a party where I had it from a jar, I decided to try making it myself. I added julienned sun dried tomatoes and an apple with the skins on. Next time I wll also add raisins. It’s a great non- meat meal. Serve with thinly sliced whole wheat toasted baguettes.
Wow!! This recipe was amazing!!!
I only had large garlic stuffed olives. I chopped those up (instead of sautéing the garlic) and it still turned out delicious. It was great even before letting it chill in the fridge. – i would use a tiny bit less salt next time.
I only had large garlic stuffed olives. I chopped those up (instead of sautéing the garlic) and it still turned out delicious. It was great even before letting it chill in the fridge. – i would use a tiny bit less salt next time.
This recipe was amazing! I always like to add my own little touches to recipes so I took two fresh tomatoes from the garden and sautéed them in a pan to release the juice and make a slight sauce. I added it to the recipe and it really brought out the flavor of the egg plant. I left out the capers but added a pinch more salt. I also chopped up some fresh calvastrano olives at the end to give it more texture.
Very nice recipe. I served it as I would hummus with grilled-Italian herb chicken and your Marinated Herbed Feta cheese. Delicious, thank you!