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Ingredientes
- Â Â A, (1- to 1 1/4-lb.) eggplant
- 2 Tbsp. Extra virgin olive oil plus additional for coating eggplant
- 1 med -large onion, minced fine (about 1 1/2 c.)
- 2 x Garlic cloves, chopped
- 2 med Red bell peppers, minced fine (about 1 1/2 c.)
- 1 med Zucchini, cut into 1/2-inch dice
- 1 med Yellow squash, cut into 1/2-inch dice
- 1Â 1/2 Tbsp. Chopped fresh thyme leaves
- 1/2 c. Finely minced seeded vine-ripened tomato or possibly liquid removed canned tomatoes
- 2 Tbsp. Finely minced fresh parsley leaves
- 1 x Thin slices French bread, toasted, or possibly crackers
Direcciones
- Preheat oven to 400F.
- Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or possibly till collapsed and soft, particularly at stem end. Cold eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cold.
- Throw away liquid which accumulates in bowl and in a food processor puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered.
- Bring puree to room temperature before proceeding with recipe.
- In a large heavy skillet, cook onion in 2 Tbsp. oil over moderate heat, stirring till softened. Add in garlic and cook, stirring, 1 minute. Add in bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, till tender, 8 to 10 min. Add in tomato and cook, stirring, 3 min. In a bowl, stir together eggplant puree, vegetable mix and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.
- Serve dip at room temperature with toast or possibly crackers.
- Makes about 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 793g | |
| Calories 577 | |
| Calories from Fat 262 | 45% |
| Total Fat 29.71g | 37% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 623mg | 26% |
| Potassium 1771mg | 51% |
| Total Carbs 67.95g | 18% |
| Dietary Fiber 11.6g | 39% |
| Sugars 20.12g | 13% |
| Protein 15.58g | 25% |
