Spicy Eggplant Dip with Apple Cider Vinaigrette – Kalamata Papadimitriou

Spicy Eggplant Dip with Apple Cider Vinaigrette

grammi_sintagis
TV Show: -
Recipy: Dimitris Skarmoutsos, Chef
Product:
Balsamic Cream Apple cider with sweetener from the stevia plant

TIME: 130min
SERVES: 6-8
DIFFICULTY LEVEL: 1 

INGREDIENTS

1 kg eggplants
Salt, to taste
Pepper, to taste
1 tsp coriander, ground
½ tsp paprika
½ tsp chili pepper flakes
3 cloves garlic, finely cut
1 red Florina pepper, roasted and finely cut
2 tomatoes, deseeded and finely chopped.
1 dry white onion, finely chopped
½ sprig parsley, finely chopped
½ cup olive oil
1 lime, the juice
4 tbsp apple cider balsamic cream with stevia* Kalamata Papadimitriou

* balsamic cream with sweetener from the stevia plant 

PREPARATION
Preheat the oven at 200°C.
Pierce the eggplants with a fork; place them in a baking tray and roast for about 60 minutes.
Remove the eggplants from the oven, cut them in half and allow them to cool down a little.
Scoop the flesh out of the skin with a spoon; discard the skin and place the flesh in a large bowl.
Mash it up with salt, pepper, coriander, paprika and the red chili flakes.
Add the garlic, pepper, tomato, onion, parsley and mix thoroughly.
In a small bowl, add the olive oil, lime juice and apple cider balsamic cream with stevia*; beat with a whisk until the ingredients are well combined.
Pour the vinaigrette over the eggplant; add some more salt if necessary and stir well.
Seal the bowl with a lid or cling film and place in the refrigerator for at least 60 minutes for the aromas to come through before you serve.

* balsamic cream with sweetener from the stevia plant

Source: http://www.dimitrisskarmoutsos.gr/

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