More Great Recipes: Appetizer | Dinner Party | Dip | Potluck

Spicy Eggplant Dip

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


4 eggplant, peeled and chopped
2 Tbsp salt
1 cup olive oil
3 slices white onion, diced small
4 cloves fresh garlic, peeled and minced
2 chili flakes
4 celery stalks, diced small
1 28-oz. can plum tomatoes, drained
2 Tbsp white sugar
1 cup red wine vinegar
1 cup pinenuts, roasted
1 cup fresh parsley, chopped
Salt and ground white pepper to taste

In a colander sprinkle eggplant with salt and leave for 20 minutes.

In a large sauté pan, add oil and cook eggplant until golden brown.

When eggplant is brown, take out of the pan and add remaining oil and sauté onions until translucent.

Add celery and cook for a further 2 to 3 minutes before adding in the tomatoes.

Add the garlic and chili flakes and cook for 5 minutes.

In a small pan, simmer the sugar and vinegar until the sugar has dissolved.

Add this to the vegetable farce and place everything in a food processor and blend until smooth.

Let cool and add in fresh chopped parsley.

Season to taste and serve.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana