Eggplant Red Bell Pepper Dip with Almonds

This is hugely popular as an appetizer with pita chips for dinner parties. I also use it as a spread on toasts or wraps – add some spinach leaves and maybe a sprinkle of pumpkin seeds — for a snack or even lunch.

Red bell pepper is a rich source of lutein and zeaxanthin, carotenoid vitamins related to vitamin A and beta-carotene. “A number of studies have shown an inverse relationship between dietary intake of foods rich in lutein/zeaxanthin and the incidence of age-related macular degeneration. Prevention of tis devastating visual disability is most likely a lifelong job. The earlier you start, the better off your retina will be. At the same time, it’s never too late to take action.”

SuperFoods Rx: Fourteen Foods that Will Change Your Life, Steven Pratt MD and Kathy Matthews

Eggplant Red Bell Pepper Dip with Almonds

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I modified the original recipe to include almonds; not only does it become more delicious, it boosts the nutritional value. “Almonds are a powerful source of protein, 1/4 cup of almonds contains 7.6 grams of protein – more than a large egg, which contains 6 grams. Almonds also contain riboflavin, iron, potassium and magnesium…are an excellent source of biotin, a B vitamin essential to the metabolism of both sugar and fat. 1/4 cup provides 75% of your body’s daily requirement of this nutrient, which promotes skin health as well as energy levels”. Superfoods Rx: Fourteen Foods that Will Change Your Life, Steven Pratt MD, and Kathy Matthews

• CourseAppetizers, Dips and Spreads

Servings

2 cups

Servings 2 cups

Eggplant Red Bell Pepper Dip with Almonds Print Recipe I modified the original recipe to include almonds; not only does it become more delicious, it boosts the nutritional value. “Almonds are a powerful source of protein, 1/4 cup of almonds contains 7.6 grams of protein – more than a large egg, which contains 6 grams. Almonds also contain riboflavin, iron, potassium and magnesium…are an excellent source of biotin, a B vitamin essential to the metabolism of both sugar and fat. 1/4 cup provides 75% of your body’s daily requirement of this nutrient, which promotes skin health as well as energy levels”. Superfoods Rx: Fourteen Foods that Will Change Your Life, Steven Pratt MD, and Kathy Matthews CourseAppetizers, Dips and Spreads Servings 2 cups Servings 2 cups

Ingredients

• 1/2 cup almonds raw
• 3/4 pound eggplant
• 2 bell peppers red
• 1/4 cup extra-virgin olive oil plus 1 tablespoons
• 4 cloves garlic large, minced
• 1/4 cup lemon juice fresh tablespoons?
• 1 jalapeño small fresh seeded and minced

Adjust servings: cups

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil. Coat eggplant and bell peppers lightly with 1 tablespoon olive oil and arrange on prepped baking pan
2. Roast vegetables, turning once or twice, for 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred.
3. While vegetables are roasting, toast almonds in a skillet on the stovetop over medium flame. Cool.
4. Transfer peppers to a metal bowl and cover with the aluminum foil from the baking pan. Let steam them steam, covered until cool.
5. Grind cooled almonds in food processer. Set aside.
6. Peel and seed bell peppers, cut in quarters.
7. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 1/4 cup olive oil, garlic, lemon juice, and jalapeño.
8. Season with salt and pepper to taste and combine well.
9. Cool dip and chill, covered, at least 1 day and up to 1 week.

Recipe Notes

Adapted from Epicuriuos: Roasted Red Pepper and Eggplant

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