This is a Mediterannean-inspired dish that is simple and great as appetizer. It has lots of flavor. The eggplant dip is made with garlic, peppers, olives, pine nuts, and capers. I ate it with toasted pita bread I made and it was indeed fabulous.


1 large eggplant (1 1/2 pounds)
Extra virgin olive oil
4 oz jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 tsp crushed red pepper flakes
1 Tbsp minced garlic (3 cloves)
3 Tbsp minced parsley
2 Tbsp pine nuts, toasted
2 Tbsp freshly squeezed lemon juice
2 Tbsp drained capers
2 Tbsp tomato paste
1 Tbsp red wine vinegar
2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
Toasted pita triangles (see note), for serving


1. Preheat the oven to 400 F. Line a sheet pan with aluminum foil

2. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool

3. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, olive in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl

4. Meanwhile, heat 1 Tbsp of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix

5. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles


Cut the bread in triangles, brush with olive oil, sprinkle with salt, and bake at 375 F for 10 minutes, until lightly browned.

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