Thursday, February 2, 2012

Eggplant Dip

2 small eggplants, about 1 lb, cut in half lengthwise
2 cloves garlic, crushed
1/2 cup STAR Extra Virgin Olive Oil
2 Tbs. STAR Balsamic Vinegar
¼ tsp. crushed hot pepper flakes
2 tsp. chopped parsley
Toasted pita bread triangles or crackers
Star Pepperoncini garnish

Preheat oven to 400 degrees. Place eggplants, cut side down, on baking sheet and bake until soft, about 30 minutes. When cool enough to handle, scoop meat from eggplants and place in food processor with garlic. With machine running, gradually add olive oil, then vinegar. Add pepper flakes and salt to taste. Transfer to serving bowl and sprinkle with parsley. Serve with pita triangles or crackers. Garnish with pepperoncini. Serves 6


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