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Spicy Spanish Eggplant (Aubergine) Dip

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“A wonderful topping for toates baguette slices. From cooking light and my only change when preparing is to omit the roasted red bell peppers (1/2 cup chopped if you would like to add them)”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°.
  2. Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
  3. Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
  4. Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
  5. Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
  6. Makes 12 1/2 servings.

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