Eggplant and Capsicum Dip

    (16)
    1 hour 55 minutes

    This is a savoury dip consisting of eggplant and capsicum. Serve with your favourite bread or crackers - we like rye bread!


    9 people made this

    Ingredients
    Serves: 10 

    • 1/4 cup (60ml) olive oil
    • 1 large eggplant, peeled and coarsely chopped
    • 1 medium red capsicum, cut into thin strips
    • 1 green capsicum, cut into thin strips
    • 1 large onion, diced
    • 1 cup coarsely grated carrot
    • 1 pinch salt, to taste
    • 1 teaspoon chilli flakes

    Directions
    Preparation:20min  ›  Cook:50min  ›  Extra time:45min resting  ›  Ready in:1hour55min 

    1. Place eggplant in a colander, lightly salt and leave to drain for about 45 minutes.
    2. Heat olive oil in a large frypan over medium high heat. Add eggplant, red and green capsicums, onion and carrot; stir to coat. Reduce heat to low and cook stirring occasionally for 40 minutes or until mixture resembles the consistency of coarse jam. Season to taste with salt and red capsicum flakes.
    3. Cover and chill at least 1 hour. Serve chilled as a dip with your favourite bread or crackers.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (10)

    by
    16

    I had all the ingredients (except the carrots) picked fresh from my garden and waiting for to be used in a new recipe. I cubed and salted the eggplant and then prepared the remaining vegetables. Sauteed everything together low and slow stirring frequently, added salt and red pepper flakes and it was finished. I didn't chill it, just ate some on Multi-Grain Club crackers while still a little warm and it was very delicious. A great us of eggplant.  -  28 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    11

    My friends and I all loved this. I served it on toasted French bread. Delicious!  -  10 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    10

    So tasty! Surprising how it cooks down to so little, but works great as not only a cold topping for breads but also warm with rice. A great multipurpose hearty-slash-healthy dish for us vegetarians.  -  31 Dec 2010  (Review from Allrecipes USA and Canada)

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