Try this Eggplant appetizer that is great for Mediterranean Diet!
Eggplant is one of the foods common to many Mediterranean Diet recipes and featured in dishes every country. One thing we love about eggplant is its versatility. It has a luscious smoothness and an earthy taste that is a wonderful compliment to other flavors. We added red peppers, mint and parsley to this eggplant dip recipe to add a little brightness, garlic for bite and some briny capers as well. There are many dips and appetizers featuring eggplant and this is one of our favorites. We highly suggest that you add this delicious treat to your mezze platter!
Here’s another awesome eggplant dip recipe, Baba Ganoush!
Eggplant, Onion and Red Pepper Dip
- 2 eggplants, cut into small cubes
- 3 tbsp. extra virgin olive oil
- 1 tsp cumin
- salt and pepper to taste
- 1 tbsp. olive oil
- 1 onion, finely chopped
- 3 cloves garlic
- 1/2 red pepper, finely chopped
- 3 tbsp. capers, rinsed and chopped
- 2 tbsp. mint, chopped
- 1 tbsp. chopped parsley
- 1/2 tsp dried oregano
- 3 tbsp. additional extra virgin olive oil
Heat oven to 375. Mix together eggplant, olive oil, cumin and salt and pepper to taste. Roast for 10 minutes, stir, then roast for an additional 5 minutes.
Heat olive oil in frying pan and cook onion and red peppers until soft. Press garlic into the pan and cook for an additional two minutes.
Add eggplant, onion mix, capers, mint, parsley and oregano to a bowl and combine. Cover with the 3 Tbsp of olive oil.
Chill for at least 6 hours then bring back to room temperature to serve. Some great additions to this dish when plating include balsamic vinegar, shredded Parmesan cheese and parsley for garnish. We recommend that you serve this dish with good quality sourdough bread as an appetizer.