Spicy Spanish Eggplant (aubergine) Dip

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 (1 lb) eggplants
• 1/4 cup tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons extra virgin olive oil
• 1 cup onion, chopped finely
• 2 garlic cloves, minced
• 4 anchovy fillets, canned chopped (about 1/3 ounce)
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Recipe

• 1 preheat oven to 450°.
• 2 pierce eggplants several times with a fork; place on a baking sheet. bake for 45 minutes turning often, until blackened.cool slightly; peel. drain eggplant pulp in a colander for 5 minutesthen chop.
• 3 combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
• 4 heat oil in a large nonstick skillet over medium-low heat. add onion and garlic cook 6 minutes , stirring occasionally. stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
• 5 remove from heat; stir in parsley and spoon it into a bowl. cover and chill for at least 1 hour.
• 6 makes 12 1/2 servings.