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Eggplant Dip

 Eggplant Dip
Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.—Linda Roberson, Collierville, Tennessee
24 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 3 cups cubed eggplant
  • 1 medium onion, chopped
  • 1/3 cup finely chopped sweet red pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/3 cup olive oil
  • 4 garlic cloves, minced
  • 1 jar (6 ounces) pimiento-stuffed olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • Hot pepper sauce to taste
  • Pita bread wedges or tortilla or corn chips

Directions

  • In a large skillet, combine the eggplant, onion, red pepper,
  • mushrooms and oil. Cover and cook over medium heat for 10 minutes or
  • until tender; add garlic and cook 1 minute longer.
  • Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and
  • hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for
  • 20-30 minutes or until flavors are blended. Serve warm or at room
  • temperature with pita wedges or chips. Yield: 3 cups.

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Eggplant Dip (continued)

Nutritional Facts: 2 tablespoons dip (calculated without pita bread or chips) equals 53 calories, 4 g fat (trace saturated fat), 0 cholesterol, 247 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.