Spicy Spanish Eggplant (Aubergine) Dip Recipe

Name: Spicy Spanish Eggplant (Aubergine) Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 lb) eggplants; 1/4 cup tomato paste; 2 tablespoons red wine vinegar; 1 tablespoon balsamic vinegar; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 2 tablespoons extra virgin olive oil; 1 cup onion, chopped finely; 2 garlic cloves, minced; 4 anchovy fillets, canned chopped (about 1/3 ounce); 2 tablespoons fresh flat-leaf parsley, finely chopped

Servings: persons

2 (1 lb) eggplants
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons extra virgin olive oil
1 cup onion, chopped finely
2 garlic cloves, minced
4 anchovy fillets, canned chopped (about 1/3 ounce)
2 tablespoons fresh flat-leaf parsley, finely chopped

1
Preheat oven to 450u00b0.
2
Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
3
Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
4
Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
5
Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (1 lb) eggplants, 1/4 cup tomato paste, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, and more.

Yes, Spicy Spanish Eggplant (Aubergine) Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Spanish Eggplant (Aubergine) Dip

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