Sicilian Eggplant Dip Recipe - Allrecipes.com
Sicilian Eggplant Dip Recipe
  • READY IN 30 mins

Sicilian Eggplant Dip

Recipe by  

"Serve this zesty Mediterranean dip in a bowl surrounded by baguette toasts, or heap it atop a bed of colorful kale."

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Original recipe makes 64 (1 tablespoon) servings Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  1. Peel eggplant, if desired, and cut into 1/4-inch cubes. (You should have about 5 cups.) In a large skillet heat olive oil; add eggplant and onion. Cook, uncovered, over medium-high heat about 10 minutes or until tender, stirring occasionally. Stir in tomatoes, red wine, vinegar, capers, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until liquid is evaporated. Cool slightly; cover and chill at least 3 hours.
  2. Before serving, slice baguettes; brush cut sides with a little olive oil. Arrange slices in a single layer on the unheated rack of a broiler pan. Broil a few inches from heat for 2 to 3 minutes, turning once. Serve with eggplant dip. Garnish dip with fresh thyme, if desired.
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Footnotes

  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.
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Reviews More Reviews

Mar 11, 2003

Wow! This recipe is GREAT! I added a minced clove of garlic and used a can of petite diced tomatoes instead of the stewed tomatoes, diced the eggplant small and only 1 tsp. olive oil for the sautéing. When it was finished I took my immersion blender and gave a few quick pulses to break down some of the veggies a bit more, but still leaving lots of little chunks. All I can say is that it is delicious warm or cold, on toasted bread or off a spoon! Yum!

 
Mar 11, 2003

This has been a big hit every time I've served it. Don't skimp on the capers, as they are the primary flavor source. I add a little fresh garlic to boost the flavor.

 

8 Ratings

Mar 11, 2003

Everyone loved it. I made way too much for the 4 people I had to dinner so I heated up some spaghetti, tossed it with the dip and it was delicious.

 
Mar 11, 2003

My husband and I LOVED this. I used plain canned diced tomatoes, rather than stewed, because I love them in anything. It was hard not to eat it before the company arrived

 
Mar 11, 2003

My wife loved it and that's good enough for me, being the perfect husband that I is. Went great with toasted baguettes.

 
Mar 11, 2003

Excelent!!! I add some cumin for midle eastern flavor.

 
Mar 11, 2003

This recipe was very good and easy to make. I made it for a party and everyone enjoyed it very much.

 
Mar 19, 2003

It was good but seemed to be missing something and could have been thicker

 

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