3 Summer Dips

Directions

1With a knife score each side of the peppers.

2Fill 2” of a deep sauté pan with olive oil and bring it to medium heat. To find out when the temperature is ready to fry the peppers, place a little breadcrumb in the pan. If it starts to fry immediately, lower the heat and add the red peppers. Pan-fry them until amber brown on all sides, about 3 to 4 minutes.

3When ready transfer the peppers to a pot, leaving the lid on until they are cool enough to peel the skin off and remove the seeds. Place them in a plate and with the tip of the fork mash them. Add a pinch of salt.

4Wrap the eggplant with aluminum foil. Make sure you have at least 3 layers of foil.

5Turn on the flame on the stove and place the foil-wrapped eggplant over the open flame. Turn over every 2 min. Bake for 10 min. Once it’s done let it cool with foil on. When the eggplant is cool enough to handle, unwrap and peel the skin off. Place it into a food processor with ½ tablespoon lemon juice, 1 tablespoon olive oil and parsley. Pulse several times until mixture is smooth. Add salt and freshly ground black pepper.

6Cut the tomato into ¼” cubes. Place them in a bowl and mix them with 1 tablespoon extra virgin olive oil and chopped fresh basil. Add salt to taste.

7Preheat the oven to 350F.

8Mix 1 tablespoon butter with 1 pressed garlic clove.

9Cut the baguette into ½” slices. Brush over with the butter-garlic paste. Place it on a baking sheet and bake until golden.

10Cut the tomato into ¼” cubes. Place them in a bowl and mix them with 1 tablespoon extra virgin olive oil, chopped fresh basil. Add salt to taste.

11Preheat the oven to 350F.

12Mix 1 tablespoon butter with 1 pressed garlic glove.

13Cut the baguette into ½” slices. Brush over with the butter- garlic paste. Place it in a baking sheet and bake until golden.