The #1 most made Pesach dip
Since this recipe was first featured here six years ago, it’s been the #1 must-have go-to among us at BCP. It goes on all of our Pesach menus, every single year. We love it because it’s loaded with fresh flavor, yet it’s still light and healthy (unlike the heavier mayo-based dips). And, yes, it’s amazing with matzah.
Prick eggplant all over with a fork.
Place eggplant, onion, tomatoes and peppers on a baking sheet. Drizzle with oil.
Check to make sure all vegetables are soft and blistered
Place the eggplant and peppers in a plastic bag so they can sweat and peel easily.
Peel tomatoes, peppers
and eggplant.
Place all vegetables with the sugar, salt, and black pepper in a bowl.
Give it a quick blend, leaving it chunky.
Sweet Romanian Eggplant Dip
Ingredients
- 1 eggplant
- 1 small onion, cut in half
- 2 large tomatoes
- 2 medium size bell peppers, cut in 4, seeds and stems removed.
- Oil, for drizzling
- 3 tbsp sugar (or sugar substitute)
- 1½-2 tsp salt, plus additional for sprinkling
- ¼ tsp black pepper, plus additional for sprinkling
Instructions
- Preheat oven to 450°F. Prick eggplant all over with a fork. Place eggplant, onion, tomatoes and peppers on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 45- 60 minutes.
- Check to make sure all vegetables are soft. Remove those that are soft and blistered (eggplant may need more time than the others). Place the eggplant and peppers in a plastic bag so they can sweat and peel easily.
- Peel tomatoes, peppers and eggplant. Place all vegetables with the sugar, salt, and black pepper in a bowl. With a food processor give it a quick blend, leaving it chunky. Alternatively, you can do this with a hand blender or mash it well by hand.
- Refrigerate overnight so flavors can develop. Taste and adjust seasoning if needed.
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