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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I love anything with eggplant. When I tasted this dip by my sister, I knew I had to get the recipe. Thanks Malky for sharing this yuminess!
1 eggplant (cubed)
3/4 cup oil (for eggplant)
1/4 cup oil (for sautéing)
1 large onion, diced
1 red pepper, diced
3 crushed garlic or 3 cubes Gefen Frozen Garlic
1/2 to 1 cup Haddar Stuffed Olives
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika powder
2 tablespoons sugar
2 tablespoons Tuscanini Tomato Paste
Place the cubed eggplant in a sheet pan, pour over the 3/4 cup oil and mix well.
Bake at 450 degrees Fahrenheit for 20-25 minutes, mixing it in between.
In the meantime, add the 1/4 cup of oil to the pan, add the onions, sauté until translucent, add the pepper, and sauté until the peppers are soft.
Add the crushed garlic, olives, and the spices. Add the tomato paste, and sauté until the flavors have all mixed.
Remove from the heat and add the roasted eggplant.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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It doesn’t look like a mistake…. If you’re concerned about the amount of oil, you can test this recipe using less oil or try a similar recipe like https://www.kosher.com/recipe/sweet-and-savory-eggplant-dip-15251
or https://www.kosher.com/recipe/garlic-and-eggplant-dip-14123