Ivar (Eggplant Dip)

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Ivar (Eggplant Dip)

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large eggplants

3 red bell peppers

6 cloves garlic -- finely chopped

1/2 cup olive oil

1/4 cup white wine vinegar

1 teaspoon sea salt

 

Roast eggplant and peppers in broiler until blistered. Turn from time to time

to ensure all sides are done. Be careful not to burn.

 

Place in paper bag and let them cool.

 

Peel skins; remove seeds and stems from bell peppers.

 

Combine garlic, oil, eggplant, and bell peppers in a blender or food processor.

Puree. Blend in vinegar and salt.

 

Serve with herbed pita wedges, your favorite crackers, or slices of warmed

French bread.

 

Variation

Add 1 tablespoon of freshly chopped yellow chile or 1 teaspoon of crushed red

pepper flakes to give this Ivar a kick!

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 1324 Calories; 110g Fat (71.0% calories

from fat); 14g Protein; 88g Carbohydrate; 30g Dietary Fiber; 0mg Cholesterol;

1918mg Sodium. Exchanges: 15 1/2 Vegetable; 21 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0