Celiac.com 10/29/2015 - Make your next potluck a hit with this wonderfully tasty roasted eggplant dip featuring sweet red bell peppers.
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 red bell pepper
- 3 cloves garlic
- 3 tablespoons high quality olive oil
- 1 teaspoon balsamic vinegar
- 2 tablespoons minced fresh basil
- ½ teaspoon fresh lemon juice
- 1½ teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
Heat oven to 400°F.
Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over.
Line a cookie sheet with foil. Spread olive oil over the foil, and sprinkle evenly with half the salt.
Place the eggplants cut side down on the foil lined pan.
Roast on 400°F. for about 30 minutes, or until completely cooked and soft.
While the eggplant is roasting, roast the red bell pepper. To do this, coat the bell pepper lightly with olive oil first.
Put the bell pepper on a broiling pan and broil the pepper on all sides until the skin is completely black and blistered.
Once blistered and blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds.
Place garlic, peeled eggplant, and peeled roasted bell pepper in a food processor, and puree until smooth.
Transfer the eggplant mixture from the food processor into a large bowl.
Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper.
Top with a dash of lemon juice and serve with gluten-free toast, crackers, celery and/or cucumber sticks.