Spicy Spanish Eggplant (Aubergine) Dip

Submitted by Kanzeda

"A wonderful topping for toates baguette slices. From cooking light and my only change when preparing is to omit the roasted red bell peppers (1/2 cup chopped if you would like to add them)"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 12

ingredients

• 2 (1 lb) eggplants
• 1⁄4 cup tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground red pepper
• 2 tablespoons extra virgin olive oil
• 1 cup onion, chopped finely
• 2 garlic cloves, minced
• 4 anchovy fillets, canned chopped (about 1/3 ounce)
• 2 tablespoons fresh flat-leaf parsley, finely chopped

directions

1. Preheat oven to 450°.
2. Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
3. Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
4. Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
5. Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
6. Makes 12 1/2 servings.