Photo: Ryan Benyi; Styling: Gerri Williams
Use this dip with your Thanksgiving leftovers as a sandwich spread.
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.
