Prep Time
20 Mins
Bake Time
1 Hour
Yield
10
Photo: Ryan Benyi; Styling: Gerri Williams

How to Make It

Step 1

Preheat oven to 375°F. Line a rimmed baking sheet with foil. Cut a slit on 2 sides of each eggplant and place on baking sheet. Bake until eggplant is tender when pierced with a knife and skin is wrinkled.

Step 2

When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin. Place pulp in a blender with garlic, tomatoes, parsley, basil, olive oil and vinegar and blend at low speed until mostly smooth and thick. Season with salt and pepper.

Step 3

Cover and refrigerate dip until ready to use. Taste and adjust seasoning. Serve with pita wedges and sliced bell peppers, if desired.

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