Charred🍆 🌶Dip w Fresh 🥔Chips

This easy, fresh dip was so satisfying to make. I’m a tactile lady and it felt good to really use my little hands to work with the eggplants. Broiled or roasted eggplants are a staple in any variation of the Mediterranean diet. They are a hearty vegetable, yet light at the same time. This Martha Stewart inspired recipe is the perfect dip for a party. I added some roasted red pepper to enhance the flavors. Toast points, crudités, or fresh potato chips like I made here are all beautiful accompaniments. Country bread too. Serve two or three homemade dips of varying colors for a lovely, farm to table presentation.

Ingredients:

Two small to medium eggplants

Two minced garlic cloves

Two to three tbsp fresh lemon juice

1/2 tsp each smoked paprika and cumin plus more to adjust as needed

Handful chopped fresh parsley

Large red pepper cut into quarters

Two large red skin potatoes and a large sweet potato sliced very thin on a mandolin or by hand

Heat broiler with each six inches from heat source. Prick eggplants all over with a fork. Cut the eggplants in half lengthwise. Rub the halves with good olive oil, the red pepper too. Broil on a rimmed baking sheet until are soft and charred. The pepper will take faster, until it’s starting to blacken. When the is cool remove the skins and dice into small pieces. When the eggplants are cool enough to handle, remove those skins too into a medium bowl. Stir in all the other ingredients and add more lemon juice and spices to taste. Salt and pepper to taste too. Add parsley right before serving. Drizzle with a little oil as well. *While the are cooking in the initial stage, fry the 🥔potato slices in vegetable or canola oil until golden brown and crispy. Drain these fresh chips on paper towels and use to scoop the dip. Yum right???