I have put this recipe together by coincidence, and it came out so super delicious, I have to share it with you! Ever since, I have made it few times, and all my friends asked me for a recipe. So here you are! You can play with it yourself, mix and match the ingredients – and it’s always success!
Everybody always guessed that there are tomatoes in it, because of the color. I guess they would work great too! You can probably roast them on the same sheet with eggplant and red onion. Yumm, I have to try that next! This is quick, fresh, spicy, flavorful and new way to entertain – and it’s a great match to wine.
Roasted Peppers and Eggplant Dip
½ of large eggplant
2 large sweet bell peppers in oil
1 jalapeño pepper (or crushed red pepper)
1 large red onion
3 cloves of garlic
2 tbsp sherry vinegar
2 tbsp good extra virgin olive oil
Salt and pepper
1 tbsp lime juice
1 tbsp chopped cilantro and/or parsley
Cut eggplant to thick slices, spread over paper towel, season with salt and let’s stand for 15 minute to sweat. Pat dry with paper towel, spread on greased baking sheet, side by side. Chop onion to thick slices and spread by the eggplant side on the same sheet. Sprinkle with salt and olive oil and let bake in the oven at 400 F for 20 min or until soft.
Let cool, place all roasted veggies, garlic and bell peppers in food processor. Stir in finely chopped jalapeño or crushed red pepper (as much heat as you like). Add olive oil, vinegar and lime juice and mix together, pulsing until smooth. Add more quality olive oil if too thick. Taste and season with more salt and pepper if desired. Add chopped cilantro, mix and let rest in refrigerator for at least 1 hour before serving. Serve with tortilla, or your other favorite chips.
Wine pairing suggestions:
Add any “masculine” red wine with this dip! Garnacha de Fuego would be a great example – a lot of fruit to pair with the sweetness of caramelized red onion and sweet bell peppers, and enough body to stand to spiciness of the jalapeño pepper!