Tons of grilling means tons of leftovers. Since I'm not the biggest leftover fan though, I had to come up a way to use up the accumulating grilled veggies and remembered a roasted eggplant dip I used to make quite often. The dip, which is from Barefoot Contessa's first cookbook, has a slight smoky eggplant and red pepper base mixed with a garlicky tomato kick. I added parmesan to the dip once and loved the addition so much, I've incorporated it into the recipe. When I saw the leftovers in my fridge, the lightbulb went off and I knew immediately what I was going to make. Don't you love those rare occasions when that happens?
The dip is super easy as absolutely everything goes in the food processor and then you just pulse until it all comes together.
The best part of this dip made from leftovers though is that it has one more incarnation in it. Boil some pasta, drain and then toss some of the eggplant dip along with some reserved pasta water into the pasta and stir to combine.
Top this with some cheese you have a fantastic additional meal from the same grilled veggies. I feel rather uncharacteristically frugal.
Grilled Eggplant Dip
adapted from Barefoot Contessa
Ingredients:
1 medium eggplant cut into 3/4 inch slices
1 large onion, sliced into 3/4 inch slices
2 red peppers
3 garlic cloves, minced
1/4 cup olive oil plus more for drizzling on veggies for grilling
3 garlic cloves, minced
1/4 cup olive oil plus more for drizzling on veggies for grilling
1.5 tablespoon tomato paste
1 tsp red pepper flakes (optional)
1/4 cup grated parmesan
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions:
- Preheat grill to medium high
- Toss eggplant and onions with oil and place on grill.
- Add whole red peppers to grill
- Grill eggplant and onion until tender (about 10-12 mins) turning halfway through
- Grill red peppers until charred on all sides and tender inside
- Remove veggies from grill. Place peppers in bowl and cover with plate. Allow to cool.
- Remove red peppers from bowl and peel (skin should pull right off) and remove seeds.
- Place all veggies in bowl of food processor along with garlic, olive oil, tomato paste, red pepper flakes and parmesan. Pulse until dip comes together. (I like to keep some chunks in mine)
- Serve with a crusty loaf of bread, flatbread or tortilla chips
7 comments:
This is wonderful looking! We love eggplant recipes and are always trying each one we see so how perfect is this? Love the look of the pasta!
We love to grill eggplant in the summer and sometimes I use the leftovers for eggplant parm. This pasta looks similar to that! Love the dip idea to!
Am seriously thinking about busting out the grill this weekend. Here's hoping we have leftover eggplant!
,,,this yummy "eggplant dip" would pair well with crudite. perfect for the warmer weather evening meals,,,
Looks delicious AND HEALTHY!! Love that your recipes are so often healthy (and not just low fat) Tomatos red peppers and eggplant, it's like eating a grilled garden!
Oh man does this make me hungry! Looks so pretty as well, it would impress even my girls for book club!
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