Olive and Eggplant Dip

Name: Olive and Eggplant Dip
Ingredients: 2 Italian eggplants (10 ounces each), halved lengthwise; 1.5 teaspoons extra-virgin olive oil; 1 garlic clove, thinly sliced; 0.25 teaspoon coarse salt; 0.5 cup pitted Kalamata olives; 0.5 cup pitted green olives, such as Picholine or Sicilian; 1 teaspoon finely chopped fresh oregano, plus small leaves for garnish; 1 teaspoon finely grated lemon zest, plus long strips zest for garnish; Pinch of red-pepper flakes; 2 yellow bell peppers, seeds and ribs removed, flesh cut into 1 ½-inch pieces

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

Yield:

2 cups

Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip.

Ingredients

2 Italian eggplants (10 ounces each), halved lengthwise
1 ½ teaspoons extra-virgin olive oil
1 garlic clove, thinly sliced
¼ teaspoon coarse salt
½ cup pitted Kalamata olives
½ cup pitted green olives, such as Picholine or Sicilian
1 teaspoon finely chopped fresh oregano, plus small leaves for garnish
1 teaspoon finely grated lemon zest, plus long strips zest for garnish
Pinch of red-pepper flakes
2 yellow bell peppers, seeds and ribs removed, flesh cut into 1 ½-inch pieces

Directions

Preheat oven to 400 degrees. Place eggplants, cut sides up, on a rimmed baking sheet, and brush with 1/2 teaspoon oil. Scatter garlic over tops, and sprinkle with salt. Roast until golden and tender, about 20 minutes. Let cool slightly.
Remove eggplant seeds; spoon flesh and garlic into a food processor. Puree; transfer to a medium bowl.
Add olives to processor, and pulse until coarsely chopped. Add to bowl with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper flakes, and remaining teaspoon oil. Garnish with oregano leaves and lemon-zest strips. Serve with bell peppers.