Olive And Eggplant Dip Recipe
Reviews Add Rating & Review Back to Olive and Eggplant Dip All Reviews for Olive and Eggplant Dip - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest Gallery Olive and Eggplant Dip Recipe Summary Servings: 4 Yield: Makes about 2 cups Ingredients Ingredient Checklist 2 Italian eggplants (10 ounces each), halved lengthwise 1 1/2 teaspoons extra-virgin olive oil 1 garlic clove, thinly sliced 1/4 teaspoon coarse salt 1/2 cup pitted Kalamata olives 1/2 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 1/2-inch pieces...