Gluten Free Eggplant Dip ( or Relish)
This Gluten-Free Eggplant Dip, which can also be a Relish as my family enjoyed it with some grilled steak, is easy to make and something different from the typical, run-of-the-mill fare you’ve had. So many store-bought are NOT labeled yet as to being “Gluten-Free”, and there is gluten added to many ingredients, so here’s a safe alternative to your worry: make your own! At least whenever you can.
Born out of wondering “What do I do with this eggplant which has been in the fridge for a couple of days?” I knew I was going to grill steak, and didn’t want to make anything fussy, so delved into my memory for flavor combos I’ve used before, and Voila! So, whether you’re interested in a dip for savory crackers, or something to place aside that meat or chicken, go for it!
1 whole Eggplant, not the biggest in the market or the smallest either.
2 cloves Garlic, minced
2 tbl Vegetable or Canola Oil
3 tbl Minced Red Bell Pepper. Clean, remove seeds, cut, & use part of the pepper, then freeze sections of the remainder for future use.
1 tbl Lemon Juice
½ teas. Sesame Oil
1 Teas. Wine Vinegar ( I used Rice Wine Vinegar, but red or white is fine too)
2 tbl Light Brown Sugar
Dash of Red Pepper Flakes
Dash Salt & Black Pepper- to taste
Dash Ground Ginger
1 tbl Fresh Chopped Parsley- to garnish at the presentation.
Before all of the chopping and mincing, preheat the oven to 400 degrees.
Take the whole Eggplant and prick a few holes in the top and sides to allow steam to escape. Place the whole Eggplant on a foil-lined sheet in the oven.
Roast until it’s soft when you squeeze it. Of course, use caution when you do that. It doesn’t have to be mushy, just soft. May take 20-30 minutes to accomplish this.
Remove and set aside to cool for while…say 10 minutes of cooling.
In a bowl, place the minced garlic and scallion. Combine.
In a skillet put the Vegetable oil and saute the garlic & scallion until soft. Don’t burn the garlic.
Add the red pepper and continue to saute until that’s softened. These all take about a minute or two. Remove pan from the heat.
The cooled eggplant will now be prepared. Cut the skin with a sharp knife and peel off the skin. If any pulp sticks to the skin as you do, just scrape it and put in your bowl with the entire filling, seeds and all.
In a food processor, place the eggplant and puree for a short time. Just a quick puree, after all, it’s already soft.
Back to the skillet: add the remaining ingredients, and the eggplant, and saute for about 2 minutes. Done! Allow to cool, sprinkle a few chopped parsley leaves on top, and then serve with your choice of either crackers as a dip or aside that entre, as my family chose. We loved it with steak.