Yummy Eggplant Dip

I just love eggplant in Middle Eastern food. When I went to Turkey I just could not get enough of the way they brought life into eggplants, which on it own is a pretty boring vegetable. There are many variations on this dish in all kinds of Middle Eastern cuisine. It is called Kashk o Bademjan, Imam Biyaldi and there are many more names. I have combined a few different recipes to come up with my own version of this dish.





Yummy Eggplant Dip

2 large eggplant

3 medium onions finely chopped

1 green pepper chopped

3 ripe plum tomatoes

2-3 tablespoons of tomato paste

7-8 cloves of garlic chopped

A cup of chopped parsley


METHOD:

  • Remove the stems from the eggplants and halve.
  • Sprinkle the eggplants with salt and let them rest in a colander for 30-40 minutes.
  • Rinse the eggplants and pat dry.
  • Brush the eggplant tops with olive oil.
  • Bake on baking sheet about 40 minutes until tender.
  • Scoop out the eggplant pulp.
  • Heat 3-4 tablespoons of olive oil.
  • Add chopped garlic.
  • Add chopped onions and peppers.
  • Cook for 5-7 minutes till onions soften.
  • Add the chopped tomato and tomato paste.
  • Cook covered on low heat for about 15 minutes.
  • Add the eggplant pulp to the tomato mixture and mix it all very well.
  • Cook for 5 more minutes and add chopped parsley and salt.
  • Add 2-3 tablespoons of olive oil on top and mix.
  • Serve hot or cold with pita chips, pita bread or regular bread.