APPETIZERS
EGGPLANT DIP CHEF ALBERT DEANGELIS | COOK TIME 30 MIN. | MAKES 4 SERVINGS
Ingredients
Directions
•
1. Wash salt off eggplant.
2 lb - eggplant sliced 1/2-inch thick, covered with salt
•
1/3 cup (100 g) - sautéed fine diced
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2 tsp (10 g) - fresh mint chopped
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2 tbsp (35 g) - Calabrian chili paste
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5 tbsp (75 g) - Monini Originale Extra
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4 tbsp (60 g) - red wine vinegar
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1
red onion
Virgin Olive Oil
1/2
tbsp (20 g) - honey
2. Grill on both sides medium heat until soft and well charred. 3. Sauté red onion in a 1/3 cup of olive oil. Let cool. 4. Dice eggplant in 1-inch pieces. 5. Combine all ingredients except the remaining EVOO. Puree in food processor until semi smooth.
6. Place mixture in bowl and add remaining Monini EVOO by hand. 7. Serve with grilled pizza bread, pita, or country bread. Drizzle bread after grilling with additional Monini EVOO.
Featuring:
MONINI ORIGINALE EXTRA VIRGIN OLIVE OIL SKU # GOM125 SKU # GOM122
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