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A special Post for INA Friday’s – Roast Eggplant Dip to get your party started

This post is a very special post as I am doing it for a special group of dedicated and passionate bloggers around the world. I am extremely thrilled and excited to be a part of it and also a little nervous because all the other bloggers have amazing blogs and know their food. While I am just a newbie trying out my almost non existent cooking skills.

The group is called as “INA Friday’s” where all bloggers would get together and create a gorgeous “Ina Garten” creation. Some of you will ask who is Ina Garten? Well she is the very famous creator of “Barefoot Contessa”. To be very honest before I got a mail to join this group I did not know who she was.

So obviously when all these bloggers decided to try her recipes I realized she must be a really good cook. I started reading about her and the more I read, the more I understood why we were cooking her recipes.

Ina is a woman who has something in common with me and that is our passion for food. Although she had no formal culinary training and had a high profile job, she gave it all up to  get into a life which involved something she loved. Isn’t that inspiring and so courageous? I was so fascinated that I ended up ordering 2 of her cookbooks hoping to have the strength to walk on the road that she has walked before me.

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I can go on and on about Ina Garten butI will come back to the task at hand and share this super easy recipe for an “Eggplant Dip” from her her food network as this month is an Appetizer month. It is a total party starter and a perfect finger food if used with the right Bread. I served it on some warm crusty Bread with parsley and some cocktails and everyone loved it.

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Here is the recipe (Cooking time 60 minutes)

Ingredients

1 medium Eggplant (Aburegine)
2 red Bell peppers, seeded
1 red Onion, peeled
2 Garlic cloves, minced
3 tablespoons good quality Olive oil
1 1/2 teaspoons kosher salt (I used some pink sea salt)
1/2 teaspoon freshly ground black Pepper
1 tablespoon tomato paste

Directions

1) Preheat the oven to 200 degrees C.
2) Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
3) Cool slightly.
4) Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper and serve with warm Pita Bread or on a toasted crusty Bread.

Do visit these bloggers who are a part of the group and check out their amazing recipes:

Anshie @spiceroots.com, Alyce Morgan @moretimeatthetable.blogspot.com, Mireya Merrit @myhealthyeatinghabits.com, Barbara Williams @moveablefeastscookbook.blogspot.com, Nancy Lima @mypicadillo.com, Veronica Gantley @mycatholickitchen.com, Linda Thompson @lindaathompson.blogspot.com, Chaya Selig @bizzybakes.blogspot.com, Martha McKinnon @simple-nourished-living.com, Minnie Gupta @http://thelady8home.com

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About Author

justagirlfromaamchimumbai

21 Comments

Minnie@thelady8home

Lovely appetizer!!! What an uncanny resemblance to our Bharta!!!

justagirlfromaamchimumbai

Yeah it is na. The hubby mentioned it :) I think the Red Peppers I used were very Red.

Chaya

I have an eggplant, just waiting to be cooked, and this may just be the answer to “what do I do with it?” I am glad to meet you and look forward to sharing in the group.

justagirlfromaamchimumbai

Chaya same here happy to meet you all :)

Sukanya

Nice to meet another Ina Garten fan, I simply adore her and has tried many of her recipes and has posted on my blog. She is my inspiration for all the dessert recipes i tried at home. This eggplant bruschetta is just right for weekend appetizer. eggplant and red pepper are just perfect combo.

justagirlfromaamchimumbai

You know Sukanya I just discovered her and I can see by is she such a legend.

More Time at the Table

Beautiful dip! My own hub, who adores eggplant, would love this. Perfect for summer, too, when eggplant is plentiful and inexpensive. Glad you joined us!

justagirlfromaamchimumbai

I am glad I got the chance Alyce

Pam

It looks and sounds delicious.

Barbara

I’ve made this one….it’s absolutely delicious. Great choice for Ina Fridays!

justagirlfromaamchimumbai

Thanks Barbara it was fun doing it.

Spiceroots

Aloha!! Looks so yummm! Welcome on board the Ina ship 😀

justagirlfromaamchimumbai

:) Thanks for adding me Anshie.

lambsearsandhoney

I love Ina’s recipes. They are reliable and always so thoroughly well tested!

justagirlfromaamchimumbai

I just discovered her and love the recipes :)

Spiceroots

I think I already posted the comment.. your blog ate that again :O

Love this recipe and a great choice for an app!

Anne ~ Uni Homemaker

This looks delicious! I love eggplant dip over crostini.

Little Miss Bitchin'

I love how passionate and inspiring you are, especially when you talk about food. What an amazing project and experience to be apart of! X

justagirlfromaamchimumbai

Thanks babe. Food invokes passion in me and so the words automatically flow :) thank you for stopping by and taking the time to comment.

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