Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 1 tablespoon lemon juice

  3. 1 medium green pepper, diced

  4. 2 celery ribs, diced

  5. 1 medium onion, diced

  6. 1 medium carrot, diced

  7. 1/4 cup olive oil

  8. 2 large tomatoes, chopped

  9. 2 tablespoons minced fresh cilantro

  10. 1 tablespoon red wine vinegar

  11. 1 garlic clove, minced

  12. 1 teaspoon salt

  13. 1/4 teaspoon dried basil

  14. 1/8 teaspoon cayenne pepper Pita breads, cut into wedges

Instructions Jump to Ingredients ↑

  1. Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside. Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside. In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened. Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.


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