Rustic Eggplant Dip
One summer I came up with this recipe after I harvested loads of eggplants, tomatoes and herbs from my garden. You can also grill the eggplants for extra flavor.
—Debra Keil, Owasso, OK
Ingredients
- 2 small eggplants
- 1 medium sweet red pepper, halved and seeds removed
- 3 tablespoons olive oil, divided
- 1/2 cup chopped seeded plum tomatoes
- 3 tablespoons finely chopped onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon each minced fresh oregano, thyme and basil
- 2 mint leaves, coarsely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Baked pita chips or pita wedges
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