Spicy Spanish Eggplant Dip Recipe

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

Servings: persons

2 medium eggplants (about 1 pound each)
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Hungarian sweet paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons extravirgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1/2 cup chopped bottled roasted red bell peppers
4 canned anchovy fillets, chopped (about 1/3 ounce)
2 tablespoons finely chopped fresh flat-leaf parsley

1
Preheat oven to 450u00b0.
2
Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutes; 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 or until tender, stirring occasionally. Stir in eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from heat; stir in parsley. Spoon mixture into a medium bowl. Cover and chill.

195

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 13 ingredients. The key ingredients include: 2 medium eggplants (about 1 pound each), 1/4 cup tomato paste, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, and more.

Yes, Spicy Spanish Eggplant 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 Dip

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