A Quick Dip

Serve it on anything you may have on hand

Serve it on anything you may have on hand

Here is a quick dip that makes perfect use of a garden out of control.

Eggplant and Red Bell Pepper Dip

  • 1 medium eggplant sliced in half
  • 1 red bell pepper sliced in half and seeded
  • 5 cloves garlic
  • 1/2 cup greek yogurt
  • 1 lime
  • 2 tbsp chopped fresh cilantro
  • Salt/pepper

Place eggplant, pepper and garlic on a roasting pan and drizzle with olive oil. Roast at 375 degrees until browned. Blend roasted vegetables to a paste with juice from lime. Mix vegetables with yogurt and cilantro. Season with salt and pepper and refrigerate 2 hours before serving.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

6 Responses to A Quick Dip

  1. niasunset says:

    should be soooooo delicious πŸ™‚ Thank you dear Rufus, have a nice day, love, nia

  2. Looks great and, as you say, perfect for using up a glut of garden veggies!

  3. I’ll bet this is really tasty. And I love Tanya’s idea of dipping veggies in it, too. Pita would be great as well.

  4. Kristy says:

    A garden out of control sound like fun to me. πŸ™‚

  5. Bernice says:

    This looks delicious!!!

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