eggplant - mushroom dip

Name: EGGPLANT - MUSHROOM DIP
Prep time: 30 min
Yield: 3
Ingredients: 1 - large eggplant (1 1/2 to 2 pounds); 1/4 cup(s) olive oil; 1 - medium green pepper, chopped; 1 - medium onion, chopped; 4 clove(s) garlic, minced; 1 cup(s) fresh mushrooms, chopped; 1-6 oz. can(s) tomato paste; 1/2 cup(s) water; 2 tablespoon(s) red wine vinegar; 2 teaspoon(s) sugar; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) dried oregano; 1/4 teaspoon(s) pepper; - lettuce leaves; - pita chips, bagel chips or your favorite chip

(1 RATING)

43 Pinches

Lori-Jo Wahl

Providence, RI

Updated on Aug 28, 2012

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

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prep time 30 Min

cook time

method ---

yield 3 cups

Ingredients

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

How To Make eggplant - mushroom dip

Step 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.

Step 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.
Step 3

Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips.
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