Invite over friends, put on some Israel music, and celebrate Israel together with this festive Stuffed Eggplant Dip. It requires a bit of chopping and sauteing, but the finished dish is well worth the effort.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 1 large eggplant
- 1 Tbsp. lemon juice
- 1/4 cup. olive oil
- 1 green pepper, seeded and diced
- 2 ribs celery, diced
- 1 onion, diced
- 1 carrot, finely chopped
- 1 garlic clove, crushed
- 1 Tbsp. red wine vinegar
- 2 tomatoes, peeled, seeded and chopped
- 2 Tbsp. chopped cilantro leaves
- 1/2 tsp. dried basil leaves
- 1 tsp. salt
- 1/8 tsp. cayenne pepper
- Pita bread, cut in wedges for dipping
Preparation:
1. Cut eggplant in half lengthwise. Use a spoon to scoop out pulp, leaving a 1/2 inch shell; reserve pulp. Brush inside of eggplant shells with lemon juice to prevent browning; set aside.2. In a medium saucepan, steam or cook reserved pulp in boiling water under tender, about 8 minutes. Set aside.
3. In a large skillet, heat oil. Add green pepper, celery, onion, and carrot. Saute until vegetables are tender, 3 to 4 minutes. Stir in garlic, vinegar, tomatoes, cilantro, basil, salt, cayenne pepper, and cooked eggplant pulp. Stirring occasionaly, cook over medium heat for 10 to 15 minute of until vegetables are very tender.
4. Spoon cooked vegetable mixture into eggplant shells. Arrange pita wedges around stuffed eggplant shells. Makes 3 1/2 cups.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
