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Roasted Red Pepper And Eggplant Dip With Pita Wedges Recipe

by Global Cookbook

Ingredients

A, (3/4-lb.) eggplant 2 lb Red bell peppers 4 Tbsp. Extra virgin olive oil, (preferably extra-virgin) plus additional forcoating the vegetables 4 lrg Garlic cloves, chopped (about 1 1/2 Tbsp.)

3 Tbsp. Fresh lemon juice, or possibly to taste 1 sm Fresh jalapeno chile, seeded and chopped (wear rubber gloves)     Pita loaves, cut into wedges, as an accompaniment

Directions

1. Preheat oven to 400F.
2. Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or possibly twice, 30 to 40 min, or possibly till eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, till cold sufficient to handle.
3. Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add in bell peppers, remaining 4 Tbsp. oil, garlic, lemon juice, jalapeno, and salt and pepper to taste and combine well.
4. Transfer mix to a heavy saucepan and simmer, stirring frequently, 15 to 20 min, or possibly till thickened and reduced to about 2 c..
5. Cold dip and chill, covered, at least 1 day and up to 1 week.
6. Serve dip with pita wedges.
7. Makes about 2 c..

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