Getting ready for the Super Bowl?
Prepare this Spanish tapas dip ahead of time and serve either warm or cold. Made by roasting eggplants and red bell peppers, this vegetable-loaded dip goes well with tortilla chips, pita bread or chips, whole wheat crackers, or artisan bread.
And if you’re going out for a potluck, this dip is one way to ensure a healthy snack is on the table. If you’re being mindful of what you eat and trying to get few more servings of vegetables in, you want to try this one out.
- 2 tbsp olive oil
- 2 large eggplants
- 2 red bell peppers
- 2 garlic cloves
- Juice of ½ lemon
- ¼ c cilantro
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- Prick the surface of the eggplants and peppers with a fork several times. Brush with 1 tbsp olive oil. Bake at 375 F on a baking sheet for about 1 hour.
- While still warm, carefully scoop out the flesh of the eggplants and peppers with a spoon. Discard the skin and seeds.
- Transfer the eggplants and bell peppers to a food processor along with crushed garlic, lemon juice, cilantro, paprika, salt, and pepper. Puree.
- Serve immediately warm or refrigerate and serve either cold later.