EGGPLANT - MUSHROOM DIP

Eggplant - Mushroom Dip Recipe

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Lori-Jo Wahl

By
@coolnana

Very tasty & good.

Needs to be made at least 2 hours before serving

Pita or bagel chips complement this robust Mediterranean dip.

Rating:

★★★★★ 1 vote

Comments:
Serves:
3 cups
Prep:
30 Min

Ingredients

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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(s)
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

Step-by-Step

  • 1Lay 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.
  • 2Heat 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.
  • 3Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips.

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