- Baking Obsession - http://www.bakingobsession.com -

Spicy Spanish Eggplant Dip

Posted By Vera On March 3, 2008 @ 11:24 pm In Hors d'oeuvres | No Comments

Makes about 12 servings


  • 1 tbsp olive oil
  • 2 medium eggplant (about 1 pound each)
  • ¼ cup tomato paste
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 2 tbsp extra virgin olive oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • ½ cup chopped bottled roasted red bell peppers
  • 4 canned anchovy fillet, chopped
  • ¼ cup finely chopped fresh flat-leaf parsley


Preheat the oven to 450 F.

Rub the eggplant with the olive oil; pierce the eggplants several times with a fork. Place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly, then peel. Drain the eggplant pulp in a colander for 5 minutes, chop.

Combine the tomato paste and next 5 ingredients (through the cayenne) in a small bowl, stir until smooth.

Heat the oil in a large skillet over medium=low heat. Add the onion, cook about 6 minutes, until golden and tender. Add the garlic, sauté for a minute. Stir in the eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from the heat, stir in the parsley. Cool, then chill tightly covered.

You might also like:

Article printed from Baking Obsession: http://www.bakingobsession.com

URL to article: http://www.bakingobsession.com/2008/03/03/spicy-spanish-eggplant-dip/

URLs in this post:

[1] Spicy Grilled Polenta Crostini with Roasted Peppers and Olives: http://www.bakingobsession.com/2008/04/19/spicy-grilled-polenta-crostini-with-roasted-peppers-and-olives/

[2] Asparagus-ricotta tart with Comté cheese: http://www.bakingobsession.com/2008/05/13/asparagus-ricotta-tart-with-comte-cheese/

[3] Ham and Cheddar Pretzel Bites with Honey Jalapeño Mustard: http://www.bakingobsession.com/2009/10/13/ham-and-cheddar-pretzel-bites-with-honey-jalapeno-mustard/

Copyright © 2012 Baking Obsession. All rights reserved.