Stuffed Eggplant Dip Recipe
Stuffed Eggplant Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This dip is popular with family and friends, especially when we can feature our homegrown vegetables. Serving it in eggplant shells makes for a fun presentation.—Marcia Marcoux, Charlton, Massachusetts
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 large eggplant
  • 1 tablespoon lemon juice
  • 1 medium green pepper, diced
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1/4 cup olive oil
  • 2 large tomatoes, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • Pita breads, cut into wedges

Directions

Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside.
Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside.
In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened.
Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.
Originally published as Stuffed Eggplant Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p157

Nutritional Facts

2 tablespoons: 36 calories, 2g fat (0 saturated fat), 0 cholesterol, 105mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 1 large eggplant
  • 1 tablespoon lemon juice
  • 1 medium green pepper, diced
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1/4 cup olive oil
  • 2 large tomatoes, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • Pita breads, cut into wedges
  1. Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside.
  2. Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside.
  3. In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened.
  4. Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.
Originally published as Stuffed Eggplant Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p157

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