Food & Cooking Recipes Appetizers Olive and Eggplant Dip By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print