Eggplant-Pepper Dip
Eggplants are an excellent source of a variety of nutrients. This includes manganese which is important for healthy bones and the functioning of the metabolism and vitamins K and B6. Additionally, the bell peppers are an excellent source of vitamins A and C, which are both necessary for a healthy functioning immune system.
Try pairing this dip with a piece of whole-wheat bread for more fiber and nutrients.
Ingredients
- Ingredients
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 garlic clove
- 1 Eggplant
- 4 thyme
- olive oil
- Sea salt
- cayenne pepper
- freshly ground peppers
- sugar
- splash lemon juice
Preparation steps
Rinse and halve the peppers, then wipe well with a paper towel. Place skin side up on a baking sheet lind with parchment paper. Roast under a preheated broiler for 10-15 minutes. Roast until the skin begins to bubble and blacken. Remove from the oven, cover with a damp kitchen towel, and let cool. Remove the skin from the peppers. Puree the red peppers with 3 tablespoons of olive oil, and finely dice the yellow peppers.
Peel and finely chop the garlic.
Remove the leaves from two sprigs of thyme.
Rinse and wipe the eggplants, then finely dice. Heat 2 tablespoons of oil in a pan and sauté the eggplant, thyme, a little salt, and garlic. Sauté until the liquid released evaporates. Remove from the heat and mix in the red pepper puree and the diced yellow peppers. Season to taste with salt, pepper, cayenne pepper, sugar, and lemon juice. Serve lukewarm, garnished with the remaining thyme. Serve with white bread, bread sticks, or vegetable sticks.