- 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] Crisp Lavash Crackers with Roasted Pepper Sun-Dried Tomato Anchovy Dip and Sweet and Sour Asian Eggp...: http://www.bakingobsession.com/2008/09/27/crisp-lavash-crackers-with-roasted-pepper-sun-dried-tomato-anchovy-dip-and-sweet-and-sour-asian-eggplant-sesame-dip/

[2] Vols-au-Vent: http://www.bakingobsession.com/2009/09/26/vols-au-vent/

[3] Three Cheese Polenta Tart with Cherry Tomatoes and Basil: http://www.bakingobsession.com/2014/07/25/three-cheese-polenta-tart-with-cherry-tomatoes-and-basyl/

Copyright © 2012 Baking Obsession. All rights reserved.