TURKISH-STYLE EGGPLANT DIP

TURKISH-STYLE EGGPLANT DIP
TURKISH-STYLE EGGPLANT DIP

Yield Portion Size

24 portions (1/2 cup dip with pita bread)
9 ea
Eggplant, medium
3/4 cup
Olive oil, divided
4-1/2 cups
6 ea
Garlic cloves, peeled, minced
1 tbsp
Salt
1 tbsp
Ground allspice
1 tbsp
Dried oregano
1-1/2 tsp
Cayenne pepper
1-1/2 tsp
Smoked paprika
6 tbsp
Lemon juice
1 cup
Fresh flat-leaf parsley, chopped
24 ea
Flat bread pitas (8 inch), warmed, quartered
View Nutrition Information

Directions

  1. Step 1

    Cut eggplants in half and pierce all over with fork tines; brush cut sides lightly with 1/4 cup olive oil.

  2. Step 2

    Grill on high heat for 30 minutes, turning until eggplants are charred on all sides.

  3. Step 3

    Scoop eggplant flesh into a large bowl; mash with a fork.

  4. Step 4

    Add Angela Mia® Diced Tomatoes in Juice, garlic, salt, allspice, oregano, cayenne pepper, paprika and lemon juice; stir until blended. Cool.

  5. Step 5

    To make ONE PORTION: Place 1/2 cup eggplant mixture in a serving dish. Drizzle with 1 teaspoon of oil; sprinkle with 2 teaspoons parsley.

  6. Step 6

    Serve with flat bread pita.

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