130 Gourmet/Bon Appeitit Recipes

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This is 1 of 130 Gourmet and Bon Appetit recipes added to the Epicurious

archive at The UK Recipe Archive this week from April & May 1994. There

are now 2746 Epicurious recipes on-line at The UK Recipe Archive in both

Mastercook and Mealmaster formats.

 

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* Exported from MasterCook *

 

Roasted Red Pepper And Eggplant Dip With Pita Wedges

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : May 1994

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

a -- (3/4-pound) eggplant

2 pounds red bell peppers

4 tablespoons olive oil -- (preferably

-- extra-virgin) plus

-- additional

-- forcoating the

-- vegetables

4 large garlic cloves -- minced (about 1 1/2

-- tablespoons)

3 tablespoons fresh lemon juice -- or to taste

1 small fresh jalapeno chile -- seeded and minced

-- (wear rubber

-- gloves)

pita loaves -- cut into wedges, as

-- an accompaniment

 

Preheat oven to 400F.

 

Coat eggplant and bell peppers lightly with additional oil and arrange

in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40

minutes, or until eggplant is very soft and bell peppers are charred.

Transfer peppers to a metal bowl and let steam, covered tightly with

plastic wrap, until cool enough to handle.

 

Peel and seed bell peppers and pat dry between paper towels. Peel

eggplant and put flesh in a food processor. Add bell peppers, remaining

4 tablespoons oil, garlic, lemon juice, jalapeno, and salt and pepper to

taste and combine well.

 

Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15

to 20 minutes, or until thickened and reduced to about 2 cups.

 

Cool dip and chill, covered, at least 1 day and up to 1 week.

 

Serve dip with pita wedges.

 

Makes about 2 cups.

 

Gourmet May 1994

 

Converted by MC_Buster.

 

 

 

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