Spanish Eggplant & Bell Pepper (Dip)

I spotted  this Eggplant and Bell Pepper dip from  Tapas collection of 100 essential recipes, almost as soon as I bought the book from a local library sale, about an year back. I cooked it and  ever since have been recommending this recipe to my sister, my sister-in-law and who-so-ever visits us and expresses his or her unfamiliarity with eggplant recipes. The thing is, this so-to-say "Spanish eggplant dip" is really easy to prepare and tastes great both as a spread on toasts as well as with rice and dal. Though a Spanish dish, it pairs perfectly with our Indian meals and over the past year has become one of my go-to recipes.

Owing to the citrus flavoring, and seasoning of  paprika and cilantro, this "dip" tastes very similar to Baigan Bharta. But as I mentioned, it is much easier to prepare and gets done much faster.

The original recipe calls for processing the cooked eggplant and bell pepper in the food processor along with the other ingredients. I however have never felt the need for it. So far, I have always roasted the eggplant and bell pepper and then cooked the dip in the skillet. Non-processing it, leaves the "dip"  chunky, which lends it a charm of its own.

Spanish Eggplant and Bell Pepper Dip

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Recipe from Tapas collection of 100 essential recipes

Prep time: 45 minutes
Total time: 1 hour 15 minutes

Ingredients

• 2 large eggplants
• 2 red bell peppers
• 4 tbsp olive oil
• 2 cloves of garlic, crushed
• grated rind and juice of ½ lemon
• 2 tbsp chopped cilantro
• ½-1 tsp paprika
• salt and pepper to taste

Cooking Directions

1. Center the rack and preheat oven to 425 °F.
2. Prick the eggplants and bell peppers all over with a fork or knife and brush them with 1 tbsp of olive oil.
3. Place the eggplants and bell peppers in a baking tray lined with aluminium foil and bake in the preheated oven for 45 minutes. The flesh of the eggplant will soften by then and the bell peppers would have deflated.
4. Place the cooked vegetables in a container, cover them and keep them aside for at least 15 minutes, or until they are cool enough to handle.
5. Once the vegetables have cooled down, cut the eggplants in half, scoop out the flesh, discard the skin and cut the eggplant flesh into chunks.
6. Cut open the roasted red bell peppers, remove their skin, seeds and stems and cut the flesh into large pieces.
7. Heat the remaining 3 tablespoons of oil in a skillet or wok. Add the eggplant and red bell pepper to it and cook for 5-7 minutes.
8. Add the garlic and cook for a couple of minutes.
9. Next add lemon rind, lemon juice, cilantro, paprika, salt and pepper to the skillet, and using the back of a wooden spoon mash the vegetables and mix them thoroughly with the rind, juice, cilantro et al as they cook. (If you prefer a smooth paste, drain the cooked eggplant-bell pepper-garlic onto a paper towel, transfer the vegetables in a food processor, add the remaining ingredients to them and process until a smooth speckled puree is formed.)
10. Transfer the eggplant and bell pepper dip to a serving bowl, garnish with cilantro and serve with slices of bread or toast.

I shall be sharing this recipe at most of these parties.

Sunday
Sweet & Savory Sunday Link Party @ Baking in Pyjamas

Monday 
 Mix it up Monday, 
Made with love Monday, 
Marvelous Mondays @ This Gal Cooks, 
Recipe Sharing @ Jam Hands
Melt in your Mouth Monday, 
Inspiration Monday Party 
Recipe Sharing Monday,
Inspire Me Monday, 
Clever Chicks Blog Hop,
Maniac Monday Linky Party

Meatless Monday :  Meatless Monday My Sweet and Savory

Tuesday 
Totally Tasty Tuesday @ Mandy's Recipe Box,
 Show Me What You Got @ Our Delightful Home ,  
Hand Made Tuesday @ Ladybug Blessings
Share it Link Party @ Winthrop Chronicles,  
Tasty Tuesday @ Anyonita Nibbles,  
Hearth and Soul blog Hop @ Zesty South Indian Kitchen,
In & Out of the Kitchen @ Feeding Big & More, 
Tuesday's Table @ Love in the Kitchen, 
Tickle My Tastebuds@Mini Van Dreams
The Southern Special @Spatulas on Parade
 Time to Sparkle Tuesday, 
Create Link Inspire, Tuesday Talent Show, 
Two Cup Tuesday, The Scoop, Simple Supper Tuesday, 
Brag About it Tuesday, Social Media 2-for-Tuesday, Take a Look Tuesday, 
Treasure Box Tuesday, Take a Bow. 

Wednesday 
What's Cooking Wednesday @ Buns in my Oven, 
Cast Party Wednesday @ Lady Behind the Curtain, 
Show and Share @ Semi Homemade Mom, 
Wine'd Down Wednesday, 
Wonderful Food Wednesdays at @ All She Cooks
Wonderful Food Wednesdays at @ Mom's Test Kitchen 
Wednesday, Whatsit@White Lights on Wednesday,
Wednesday Extravaganza @ Hunger Little Girl, 
Create & Share @ The Trendy Tree House,
What I Whipped Up Wednesday @ Sugar & Dots Look, 
Hump Day Happenings @A Savory Feast

Thursday
Link it Up Thursday @ Seven Alive,
Fantastic Thursday @ Three Little Chiefs, 
Thriving on Thursdays @ Domesblissity,  
Full Plate Thursday @ Miz Helen's Country Cottage , 
 Freedom Friday @ My Turn,  
Thursday's Treasures @ Food Done Light,
Pin it Thursday @ Sweet Bella Roos

Friday 
Foodie Friday @ Simple Living and Eating,  
Friday Linky Party @ The Pin Junkie, 
Get Him Feed @ Anyonita Nibbles
 Friday Favorite (DYI too) @ Simple Sweet Home,  
Foodie Friday @ Not Your Ordinary Recipes,
 Foodie Friday @ Rattlebridge Farm, 
Weekend Wonders @ The Thriftiness Miss, 
Friday Food Frenzy @ Mostly Food and Crafts, 
Weekend Potluck @ Sunflower Supper Club, 
The Weekend re-Treat @The Best Blog Recipes

Saturday
Saturday Show Stopper @Will Cook for smilles
  Gluten-Free Wednesdays, Fresh Foods Wednesdays, Allergy-Free Wednesdays, 
Let’s Get Real, Gluten-Free Fridays,Fight Back Fridays