RECIPE

Spicy Stewed Eggplant Dip

Name: Spicy Stewed Eggplant Dip
Cook time: 1 h

Recipe Created For

Eggplant Casserole

Main Course

Vegetables

Cook Time

Under 1 hour

Cook Mode

INGREDIENTS

6 tbsp (90 ml) olive oil
1 red onion, cubed (¾ inch pieces)
2 garlic cloves, chopped
1 tsp (5 ml) red pepper flakes
4 cups (1 litre) eggplant (about 1 large), unpeeled and cubed (¾ inch pieces)
1 large red bell pepper, seeded and cubed (¾ inch pieces)
2 tbsp (30 ml) tomato paste
2 tsp (10 ml) harissa paste
1 can (398 ml) cherry tomatoes
½ cup (125 ml) water
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) red wine vinegar
2 tsp (10 ml) lemon juice

Our Spicy Stewed Eggplant Dip is packed with rich flavours, making for the perfect accompaniment to any meal. Combining eggplants with the ideal blend of spices, including red pepper flakes, tomato and harissa paste, this dip is sure to become a crowd-favorite at your next get-together.

The Braiser or Round Dutch Oven can be used for this recipe, browning the eggplant on all sides to enhance the flavour and texture profile of this dish. These versatile pieces of cookware are ideal for gently simmering the dip over low heat, exposing all the ingredients to a consistent heat source. The end result is a delicious and flavourful spicy eggplant dip that can be served alongside pita chips, vegetable crudités and even fries.

Whether you are expecting guests, or simply want a homemade dip at the dinner table, our Spicy Stewed Eggplant Dip is easy to prepare and will not be lacking in flavour or texture. This recipe takes just over an hour to prepare, including the time it takes to simmer, accommodating family-style portions. Here are all the ingredients you need and the steps to follow before tackling this dish!

INGREDIENTS

6 tbsp (90 ml) olive oil
1 red onion, cubed (¾ inch pieces)
2 garlic cloves, chopped
1 tsp (5 ml) red pepper flakes
4 cups (1 litre) eggplant (about 1 large), unpeeled and cubed (¾ inch pieces)
1 large red bell pepper, seeded and cubed (¾ inch pieces)
2 tbsp (30 ml) tomato paste
2 tsp (10 ml) harissa paste
1 can (398 ml) cherry tomatoes
½ cup (125 ml) water
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) red wine vinegar
2 tsp (10 ml) lemon juice

EQUIPMENT

INSTRUCTIONS

In a 3.5 L Braiser or or 4.2 L Round Dutch Oven, heat half of the oil over medium heat. Add the onion and cook, stirring occasionally, until slightly browned. Add the garlic and red pepper flakes. Cook for 1 minute. Set aside in a bowl.

In the same Braiser or Round Dutch Oven, heat the remaining oil over medium-high heat. Add the eggplant and cook until browned on all sides, about 8 minutes. Add the bell pepper and cook over medium heat for 2 minutes to soften slightly. Add the tomato paste and harissa. Cook, stirring, for 1 minute. Add the onion mixture, cherry tomatoes, water, brown sugar and vinegar. Season with salt.

Cover and simmer gently over low heat for 1 hour, stirring occasionally, until the vegetables are very tender.

Stir in the lemon juice and adjust the seasoning. Serve warm or cold in a 380 ml Eggplant Casserole. Serve with fresh bread or crackers.