Spicy Spanish Eggplant Dip

Choose medium-sized eggplants with taut skin and uniform coloration that feel firm and heavy for their size. Large eggplants, particularly older ones, may be seedy or bitter. Serve with crispy flatbread.


12 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 43 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.4 g
Carbohydrate 7.3 g
Fiber 1 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 157 mg
Calcium 15 mg


2 medium eggplants (about 1 pound each)
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Hungarian sweet paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons extravirgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1/2 cup chopped bottled roasted red bell peppers
4 canned anchovy fillets, chopped (about 1/3 ounce)
2 tablespoons finely chopped fresh flat-leaf parsley


Preheat oven to 450°.

Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutes; chop.

Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.

Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from heat; stir in parsley. Spoon mixture into a medium bowl. Cover and chill.