When you cook for Pesach, you start with the desserts, then move onto the dips. And this eggplant dip from My Pesach Kitchen should top the list.
As a young girl, I never touched dips. My father would come home every week with containers and containers. I didn’t look at them. My mother made this one year for Yom Tov with the extra eggplant she had lying around, and I tasted it and went nuts over it. It was so good!
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Mommy’s Roasted Eggplant
Serves: Yields about 2 cups / Pareve / Freezer Friendly
Ingredients
- 1 medium eggplant, diced (peel on)
- 6 garlic cloves, chopped
- 1 large red pepper, diced
- 1 tsp fresh parsley, chopped or 1 frozen cube
- kosher salt, to taste
- black pepper, to taste
- ¼ cup oil
- 2 Tbsp white vinegar
Instructions
- Preheat oven to 400°F.
- In a bowl, toss together eggplant, garlic, red pepper, and parsley with oil, salt, and pepper until very well combined. Spread on a baking sheet.
- Bake for 40-60 minutes, until veggies are crisp. Do not toss while baking; it will allow the steam to escape and it will prevent the vegetables from crisping up.
- After veggies have cooled, transfer to a container. Add vinegar; mix well to combine.
- When freezing dips, I like to freeze them individually in small containers so I can just pull out as needed per meal.
- You can add a tablespoon or two of tomato paste to kick it up a notch. Add a diced jalapeño for some extra heat.
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