Grilled Mediterranean Eggplant and Pepper Dip

Something Extra
Summer 2014

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Explore the different flavors of Summer with recipes from our latest edition of Something Extra!


Grilled Mediterranean Eggplant and Pepper Dip

Grilled Mediterranean Eggplant and Pepper Dip
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

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.

Nutritional Information:
400 calories, 13 g protein, 26 g total fat (8 g sat.), 33 g carbohydrate, 7 g fiber, 9 g sugar, 33 mg cholesterol, 1011 mg sodium, 11 points


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