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 Home Page / Resources & Catalogue / Blender Recipes / Appetizers / Eggplant Dip

Aromatherapy Made Easy
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Eggplant Dip Recipe



Eggplant Dip

Ingredients:

  • 2 medium eggplants
  • 1 cup/ 125g green bell peppers,1"/ 2.5cm chop
  • 3 oz./ 90ml olive oil
  • 2 cups/ 250g onions, 1"/ 2.5cm chop
  • 3 garlic cloves
  • 12 oz./ 375g tomatoes, skinned, deseeded
  • 1/2 tsp. cayenne pepper
  • 1-1/2 tsp. salt
  • 2 tbsp. fresh mint leaves
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cinnamon
  • 1/4 cup/ 60ml fresh lemon juice

Yield:

3 1/2 cups/ 875ml

Method:

Preheat oven to 375°F (190°C). Pierce eggplants and bake until wrinkled and cooked through, approximately 1 hour. Let eggplants cool. Secure lid on Vita-Prep container. Set speed controls to Variable, #3. While machine is running, feed peppers through lid opening. Allow machine to run for 5-10 seconds for fine chop. Sauté peppers in olive oil. Meanwhile, repeat process in second step with onions and garlic combined (chopping 1 cup/ 250ml at a time). Set aside each chopped cup/ 250ml. Place tomatoes in Vita-Prep, set speed controls to Variable, #3 and quick pulse 10 times to fine chop. Sauté onions, garlic and tomatoes with peppers for 15 more minutes. Scoop pulp from eggplants and discard skin. Add eggplant and remaining ingredients to the vegetable sauté pan. Sauté for 5 more minutes. Coarsely puree entire mixture (in 2 batches) by setting speed controls to Variable, #5 for 10 seconds.

Suggestions:

Dip served with garlic seasoned pita toast, pizza base or moussaka layer, also serve as a staple in a Middle Eastern meal.


Please note that this recipe was specifically designed to be made using the Blender Extreme 3+HP 37,000 RPM.

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