Recipes
Warm Eggplant Dip
Submitted By: Jodi Laird
Use on bread or toast, as a rice or baked potato topping, as a dip for tortilla chips.
Ingredients
- 1 large eggplant, skinned
- 1/2 red pepper, cut into large pieces
- 2 cups fresh mushrooms, finely diced
- 1 onion, finely diced
- 1 large can of organic tomatoes
- 2-3 garlic cloves
Directions
- Roast the eggplant red pepper together on a cookie sheet at 400F until eggplant is transparent and the red pepper skin is blackened.
- Remove the red pepper skin and discard.
- Finely dice the eggplant and red pepper and set aside.
- Saute mushrooms and onions until onions are transparent.
- Finely dice the organic tomatoes and garlic cloves.
- Combine everything into a large pot, and add enough water to make a thick, stew consistency, then boil for 15 minutes.
- Make a concoction of whole wheat flour and water as a thickener for the mixture and pour it in to thicken the sauce to resemble a thick dip.
- After mixture has thickened, add salt and pepper to taste.
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