Grilled Mediterranean Eggplant and Pepper Dip


Something Extra
Summer 2014

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Grilled Mediterranean Eggplant and Pepper Dip
Grilled Mediterranean Eggplant and Pepper Dip
Ingredients
2 large red bell peppers
1 medium eggplant
1 cup crumbled feta cheese
1/2 cup chopped walnuts, toasted
2 tbsp. extra virgin olive oil
1 tbsp. smoked paprika
5 cloves Christopher Ranch Roasted Garlic
1/2 to 1 tsp. red pepper flakes
1/2 to 1 tsp. sea salt
Lightly toasted pita bread or pita chips
Directions

Serve any leftover dip on a sandwich, or stir into a baked potato.

Prep: 15 minutes, Cook/Stand: 30 minutes, Serves: 4

1. Grill peppers and eggplant over medium-high heat for 15 minutes or until well charred on all sides. Place in a paper bag and fold over top. Let cool for 15 minutes, then remove skins from both. Remove stems and seeds from peppers.

2. Place in a blender or food processor with cheese, walnuts, olive oil, paprika and garlic. Blend to desired consistency, then stir in pepper flakes and salt. Serve with pita bread or chips.

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