I created this eggplant dip for a class I’m teaching at Rancho La Puerta spa in Tecate, Mexico, to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata—and makes a tasty summer appetizer.
Ingredients
- 2 pounds eggplant
- 1 red bell pepper
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons cider vinegar
- 4 cloves garlic, grated
- 3 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1/2 lemon, juiced
Instructions
- Heat grill to medium-high. Place pepper and eggplant on grates. Roast pepper for 12-15 minutes, turning frequently, until charred on all sides. Remove from grill, and place in a paper bag. Roast eggplant for 45 minutes to 1 hour, turning occasionally, until charred and tender to the touch. Remove eggplant from grill, and let cool a bit.
- Remove skin, stem and seeds from pepper and mince. Place minced pepper in a bowl. When eggplant is cool enough to handle, split in two lengthwise, and scrape flesh off the skin and onto a cutting board. (If there is an abundance of seeds, leave them behind.) Mince eggplant, and add to the pepper.
- Add cilantro and remaining ingredients to the bowl, and mix well to combine. Let sit for 30 minutes before serving.
Servings: 4
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