eggplant - mushroom dip

★★★★★ 1 Review
coolnana avatar
By Lori-Jo Wahl
from Providence, RI

Very tasty & good. Needs to be made at least 2 hours before serving Pita or bagel chips complement this robust Mediterranean dip.

★★★★★ 1 Review
serves 3 cups
prep time 30 Min

Ingredients For eggplant - mushroom dip

  • 1
    large eggplant (1 1/2 to 2 pounds)
  • 1/4 c
    olive oil
  • 1
    medium green pepper, chopped
  • 1
    medium onion, chopped
  • 4 clove
    garlic, minced
  • 1 c
    fresh mushrooms, chopped
  • 1-6 oz. can
    tomato paste
  • 1/2 c
    water
  • 2 Tbsp
    red wine vinegar
  • 2 tsp
    sugar
  • 1/2 tsp
    salt
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    pepper
  • lettuce leaves
  • pita chips, bagel chips or your favorite chip

How To Make eggplant - mushroom dip

  • 1
    Lay eggplant on its side, cutting a thin slice from the eggplant to form a flat base, if necessary. Horizontally slice off the top about one-fourth of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside.
  • 2
    Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green peppers, onions, & garlic. Cover & cook 15 minutes, stirring occasionally. Add mushrooms & next 7 ingredients. Bring to a boil; cover, reduce heat, & simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover & chill at least 2 hours.
  • 3
    Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips.
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