Roasted Eggplant and Red Pepper Dip

So it’s been a while since my last post. The reason for that is two fold. One, my friend Amanda flew down from Washington to visit me for a week (you’ll read more about her sometime) and two, I’ve been afflicted by an unexpected, severely traumatic mid-life (quarter-life?) crisis. It’s gone a little something like this:

June 7-10: What am I doing with my life?

June 11-14: How can I combine what I enjoy with something that makes a difference and still afford to pay rent?

June 15: Why isn’t the Apple site letting me order my new iPhone?

June 16-20: If I’m in the shower the next time an earthquake rumbles through Southern California, should I finish rinsing my hair?

While I haven’t found answers to all of my questions, I’ve decided that I will rinse my hair in the event of a mid-shower quake. And with one answer found, I’m feeling much better. I’m ready to post again. So here it is, ladies and gentlemen: how to make roasted eggplant and red pepper dip.

Family shot! Minus the garlic.

First, chop the eggplant, peppers and onion into chunks. Season with salt and pepper and add the cumin and olive oil.

Toss it all together and spread the vegetables onto baking sheet lightly coated with cooking spray.

Roast in oven until they look like this.

Add to food processor with cilantro, tahini and lemon juice.

Pulse until blended.


Top with feta cheese and olive oil and serve with chips or pita bread.

Ingredients

  • 1 large eggplant
  • 2 red bell peppers
  • 1 large onion
  • 4 large garlic cloves, skin on
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. cumin powder
  • 1/3 c. olive oil (plus extra for serving)
  • Juice of 1 lemon
  • 2 heaped tbsp. tahini (sesame seed paste)
  • 1/2 c. chopped cilantro leaves
  • Feta cheese

Instructions

  1. Preheat oven to 400 degrees
  2. Peel onion
  3. Cut eggplant, peppers and onion into 1-inch cubes
  4. Put in large mixing bowl with garlic
  5. Season with salt and pepper
  6. Sprinkle with cumin powder and add olive oil
  7. Toss to coat
  8. Pour vegetables onto large baking sheet in one layer
  9. Roast about 45 minutes, stirring after 30 minutes, until soft and beginning to brown
  10. Cool slightly
  11. Remove skin from garlic
  12. Add all vegetables to food processor with lemon juice, tahini, and cilantro leaves
  13. Pulse until smooth (ish)
  14. Top with crumbled feta cheese and extra olive oil to serve

Fiona

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3 responses to “Roasted Eggplant and Red Pepper Dip

  1. your pictures are so great. please make food photography your career. (i just answered your second question for you…. you will make a difference [at least in my life])

    but seriously. do you take your pictures near an super good source of natural lighting? the lighting in them is always awesome. and i KNOW kitchen florescent lighting is not so excellent. tell me your deepest secrets (or at least just this one). love to you.

    • Mae Leah! You’re so nice. Thanks. Um, we have a window in our kitchen and I try to take the photos in the morning when it’s the brightest. And then I tweak most of them in Photoshop too.

      I don’t actually cook, I’m just really good at Photoshop.

      If you hear of anyone hiring a food photographer who uses a Rebel, lemme know. Ha. ::Runs away in tears::

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