Prep Time
30 Mins
Cook Time
17 Mins
Total Time
47 Mins
Yield
Serves 8
Photo: Antonis Achilleos

How to Make It

Step 1

Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border. Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate.

Step 2

Finely chop eggplant pulp. Warm oil in a large skillet over medium heat. Add pulp, onion, bell peppers and jalapeño. Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Sauté until vegetables are tender, about 12 minutes. Add garlic and tomatoes; sauté for 5 minutes longer. Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan. Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.)

Step 3

When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip. Serve with crudités and pita chips, if desired.

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