Burnt Eggplant and Bell...Burnt Eggplant and Bell Pepper Dip

Name: Burnt Eggplant and Bell Pepper Dip
Prep time: 24 min
Cook time: 60 min
Total time: 84 min
Yield: 6 Persons
Ingredients: 19 ounces eggplant (1 to 2 globe eggplants; 540g), halved lengthwise; 10 1/2 ounces red bell pepper (1 to 2 peppers; 300g), stemmed, cored, and cut into 2-inch pieces; 1 shallot (55g); 1 jalapeño, stemmed and halved lengthwise; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/4 cup (60ml) extra-virgin olive oil, divided; Fine sea or kosher salt; 1/2 cup red lentils (3 1/2 ounces; 100g), rinsed and picked over for stones; 1/2 cup whole roasted and salted cashews (2 1/2 ounces; 70g); 3 to 4 garlic cloves; 1/4 cup (60ml) fresh lemon or lime juice

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Cuisine

International

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Servings

6 Persons

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Prep Time

24 Minutes

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Cook Time

60 Minutes

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Difficulty

Medium Level

Burnt Eggplant and Bell Pepper Dip is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. This hor d'oeuvre has 249 calories, 8g of protein, and 15g of fat per serving. For $1.25 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. It is perfect for The Super Bowl. This recipe is liked by 1 foodies and cooks. If you have cumin seeds, bell pepper, cilantro leaves and tender stems, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. Try Basil Tagliatelle with Roasted Red Bell Pepper Salad, Cheesy Stuffed Bell Pepper Casserole, and Cream Cheese Stuffed Baby Bell Pepper Appetizer for similar recipes.

DeliciousTastyWell Prepared

Ingredients

•19 ounces eggplant (1 to 2 globe eggplants; 540g), halved lengthwise

•10 1/2 ounces red bell pepper (1 to 2 peppers; 300g), stemmed, cored, and cut into 2-inch pieces

•1 shallot (55g)

•1 jalapeño, stemmed and halved lengthwise

•1 teaspoon cumin seeds

•1 teaspoon coriander seeds

•1/4 cup (60ml) extra-virgin olive oil, divided

•Fine sea or kosher salt

•1/2 cup red lentils (3 1/2 ounces; 100g), rinsed and picked over for stones

•1/2 cup whole roasted and salted cashews (2 1/2 ounces; 70g)

•3 to 4 garlic cloves

•1/4 cup (60ml) fresh lemon or lime juice

Cooking Instructions

01
Follow the recipe instructions carefully.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023