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.
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- Calories: 52
- Calories from fat: 43%
- Fat: 2.5g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 1.4g
- Carbohydrate: 7.3g
- Fiber: 1g
- Cholesterol: 1mg
- Iron: 0.5mg
- Sodium: 157mg
- Calcium: 15mg
- 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.
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