Dip for your Superbowl party

If you are searching for that perfect nacho, taco, vegetable or chip dip, look no further as you have come to the right place for that perfect nacho, taco, vegetable of chip dip. Here is a great nacho, taco, vegetable or chip dip that will have your guests realing for more.
You can always tell them it is your Grandmothers famous Eggplant nacho, taco, vegetable or chip dip.

Sorry for all the keywords, but you will be glad they were there.


Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip

This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.

4-6 servings 1 1lb Jar 55 min 10 min prep


1 large aubergine, chopped into 2-inch dice
1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
6 garlic cloves, peeled
4 tomatoes, roughly chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
salt & pepper
2 sprigs fresh coriander (Cilantro)
1 teaspoon harissa (optional)
4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)

Pre-heat the oven to 200C or 400°F.
Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chilli powder & the olive oil.
Mix thoroughly, so everything has a light coating of oil.
Roast in the oven on the top shelf for 30 to 45 minutes, or until charred & tinged brown on the edges & soft to the touch.
Take out and leave to cool slightly.
Add the fresh coriander (cilantro), harissa paste if using & sun-dried tomatoes. Season well with salt & pepper.
Tip all the mixture into a large bowl & blend it all together with a hand mixer/blender.
Do NOT over mix - it should be smooth but not pureed!
Serve in an attractive bowl & dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsely. You can also add an olive or two.
Store in a container in the fridge with olive oil on the top for up to 2 weeks.