Ina’s Eggplant Dip

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Each Summer I look forward to getting fresh eggplant to make this spread. As soon as I see some beautiful looking eggplants at the market I’m reminded of how delicious this dip is and immediately get excited to make it!

This recipe is not my own, though I usually make a few changes. I have to give credit to the lovely Ina Garten and her amazing ability to make simple ingredients so special and elegant.

I edited Ina’s recipe slightly to add a jalapeno for a bit of spice and some cumin and parsley. This dip is great with some freshly made pita chips, slathered over bread or honestly just by the spoonful! I’ll be sharing this with my friends over at Fiesta Friday today. If you haven’t joined us yet you should definitely stop by!

Ina’s Eggplant Spread from Ina Garten with a few changes

1 eggplant
1 red pepper
1 onion
1 jalapeno
1 garlic clove
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
1 tablespoon tomato paste

1. Preheat oven to 400 degrees.

2. Cut the eggplant, red pepper onion and jalapeno into small chunks and place in a bowl with the garlic. Add the olive oil, cumin, salt and pepper to the bowl and toss it all together to coat the vegetables.

3. Place the vegetables on a baking sheet and bake for 35-45 minutes until soften and browned. Remove the baked vegetables and let them cool down.
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4. Place the cooled vegetables in a food processor with the parsley and tomato paste and pulse until combined and smooth. Enjoy!