Monday, February 10, 2014

Easy Appetizing

Smoky and Spicy Curried Eggplant and Red Pepper Dip
I LOVE eggplant. This versatile nightshade family member with its exotic purple skin and sweet, tender flesh is central to a variety of tasty vegetarian recipes. I was on a curry kick when I threw together this easy rich-tasting (vegan) dip for a party a couple of months ago. I was smart enough to make a double batch and then added coconut milk to the leftovers and used it as the sauce for a slow-cooked chicken curry later in the week. Oh beautiful eggplant . . . I salute you for all you've given to me!

- 1 large eggplant, ends trimmed off and cut into 1" cubes
- 1 yellow onion, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 Tbsp. curry powder
- 1/4 c. plus 2 Tbsp. olive oil
- 1 Tbsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. red pepper flakes
- salt and pepper
- pita chips or flat bread for serving

Preheat oven to 400˚ F. Line a heavy rimmed baking sheet with foil and spritz lightly with cooking spray. Arrange prepared vegetables on baking sheet (it's okay if they overlap a little as you will mix them up periodically when they roast). Sprinkle with salt, pepper, curry, paprika, garlic powder, onion powder, and pepper flakes. Drizzle with 2 Tbsp. of olive oil.

Roast vegetables in oven for about 40 minutes until they become soft, brown, and caramelized. Stir them occasionally as they roast with a pair of tongs.

Once they have cooked through, remove from oven and allow to cool slightly.

Place roasted vegetable in the bowl of a food processor and pulse until a rough paste forms. With the machine running, slowly pour the remaining olive oil into the mixture and allow to blend until smooth. Season with additional paprika, curry, pepper flakes, and salt and pepper to taste. You can make it as spicy as you like! Serve at room temperature. So, so good! Enjoy with pita chips, flat bread, or sliced raw vegetables!

No comments:

Post a Comment