

3 Summer Dips
Appetizers Bulgarian, Gluten Free, Italian, Mediterranean Fall, Summer
November 5, 2015
These are my favorite summer dips. Fresh tomatoes with aromatic basil, open fire grilled eggplant and fried red peppers, as I call them the holy trinity. Joy for your eyes and taste buds.
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.