Tuesday, September 16, 2014

Roasted Peppers, Chiles & Eggplant Dip

I love having simple, easy and delicious appetizer recipes on hand.  The secret is to use local, organic/sustainably grown ingredients whenever possible, keep a well-stocked pantry of essential items like oils, vinegars, condiments & spices and plan your menu based on whatever produce is in season.

Happily, this all comes together beautifully with Roasted Chiles, Peppers & Eggplant Dip The recipe calls for bell peppers, chiles, eggplant and tomatoes...all in abundant quantities right now at my local farmer's market or growing in my garden (You should see my eggplant and chile plants just loaded with vegetables!). I always have excellent quality extra virgin olive oil, capers, vinegar and spices in the pantry so this dish is perfect for last minute pool party invites, or lunches, or cocktail parties. You know those days when friends call and say "Hey, what are you guys doing? Maybe we will stop by after work.  We have wine."   Have this dip, some grilled bread drizzled with extra virgin olive oil, crackers, cheese and some cutup vegetables ready when they arrive.  Easy and delicious so you can enjoy your impromptu party! (Remember, they said they would bring the wine.)

Roasted Peppers, Chiles & Eggplant Dip

1 large red bell pepper
1 large yellow bell pepper
3 fresh jalapenos
2 fresh New Mexican or Anaheim green chiles
4 tablespoons extra virgin olive oil
1 eggplant (about 7 oz), cut into 1 inch cubes
1 cup chopped red onion
1 clove garlic, minced
2 medium tomatoes, seeded and chopped
1 Tsp fresh cilantro, chopped
1 tablespoon jarred capers, drained and rinsed
1 tablespoon red wine vinegar
pinch red pepper flakes
sea salt
black pepper

Preheat oven to 400 degrees. 
Roast bell peppers, jalapenos and green chiles over a gas flame or under a broiler until blackened and charred on all sides. Add to a large glass bowl, cover with plastic wrap and allow to sit until cool. Set aside.

Spread the eggplant on a baking sheet and drizzle with 4 tablespoons olive oil. Sprinkle a large pinch of salt and pepper each over the top.  Roast for 30 minutes.  Remove from oven, stir and add back to oven. Roast another 15-20 minutes or until vegetables are soft and caramelized.

Peel and seed pepper and chiles. Chop and return to bowl, including any accumulated juice. Scrape cooked eggplant into bowl, including olive oil and eggplant juices. Add onion, garlic, tomatoes, cilantro, capers, vinegar, red pepper flakes and a pinch each salt and pepper to bowl. Stir to combine.  Taste and add additional salt, pepper and/or vinegar if desired. Place 1/2 of the mixture in a food processor and pulse until pureed.  Stir the puree back into the bowl with the unprocessed mixture.  Stir to combine.

Serve with chips, crackers and/or vegetables. Try stirred into pasta, topping pizza or as part of a sandwich on crunchy French or sourdough rolls.

It is "Dip" week at Food Network's
#SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite dip recipe? Please share in the comments section and/or link to your blog if you have one. 

Jeanette's Healthy Living: Cincinnati Chili Refried Bean Cheese Dip
The Lemon Bowl: Lebanese Garlic Sauce
Weelicious: Romesco
Napa Farmhouse 1885: Triple Onion Dip with Caramelized Walla Wallas
Red or Green: Roasted Peppers, Chiles and Eggplant Dip
Taste With The Eyes: Cocktail Nibbles Inspired by James Beard
Virtually Homemade: Double-Chocolate Yogurt Dip
Elephants and the Coconut Trees: 5 Favorite Dips
Domesticate Me: Chipotle Hummus with Chili-Lime Pita Chips
Devour: 6 Dips to Make in a Dash
FN Dish: Towering Layer Dips


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