Spicy Spanish Eggplant (Aubergine) Dip

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450°.
  • 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.
  • Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
  • 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.
  • Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
  • Makes 12 1/2 servings.
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