RCI-BF.001.0499.001

Eggplant Dip

Name: Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bulgarian
Ingredients: 1 unit Eggplant (baked, peeled and cut into cubes,); 1/2 cup tomato paste; 6 unit italian peppers (baked, peeled, seedless, cut,); 1/3 cup vegetable or olive oil; 1/4 cup wine vinegar or lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 unit bunch parsley (chopped,); 4 cloves garlic (chopped)

Eggplant Dip from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Eggplant
baked, peeled and cut into cubes,
1 unit
tomato paste
1/2 cup
italian peppers
baked, peeled, seedless, cut,
6 unit
vegetable or olive oil
1/3 cup
wine vinegar or lemon juice
1/4 cup
salt
1/2 tsp
black pepper
1/2 tsp
bunch parsley
chopped,
1 unit
garlic
chopped
4 cloves

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Eggplant Dip

Ingredients

Method

What Makes This Variant Distinct