Estate Comforts
Whipped Eggplant with Garlic Marinated Roasted Peppers and Toasted Pita Wedges
The Strategy:
This Mediterranean-inspired appetizer features a silky, whipped eggplant purée blended with ricotta and cream cheese. Served under a colorful canopy of sweet roasted red peppers marinated in garlic and olive oil, it is accompanied by warm, toasted pita wedges. It is an elegant, refreshing dip that is perfect for starting any dinner party or casual get-together.
Ingredients
For the eggplant
- 1 large eggplant
- 4 ounces ricotta cheese, about ½ cup
- 2 ounces cream cheese, about ¼ cup
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
For the peppers
- 4 large red bell peppers
- ¼ cup olive oil
- 6 large garlic cloves, peeled and thinly sliced, about 2 tablespoons
- 2 tablespoons chopped fresh parsley
For the pita bread
- 4 pita flatbreads
- 2 tablespoons olive oil
- 1 ounce Parmesan cheese, grated, about ¼ cup
Instructions
For the whipped eggplant
- Preheat the oven to 400°.
- Cut the eggplant in half and place, cut-side-down onto a rimmed baking sheet.
- Roast the eggplant until soft, about 20 minutes.
- Cool to room temperature.
- Peel the eggplant and place the soft flesh into the bowl of a food processor.
- Add the ricotta and cream cheese into the bowl.
- Pulse until pureed.
- Season with some of the salt and pepper and pulse one more time.
For the roasted peppers
- While the eggplant is baking, roast the peppers, turning and turning over a direct flame on an outdoor grill, gas stove top or broiler until all sides are black and blistered.
- Transfer the peppers to a bowl.
- Cover with plastic wrap to steam for 15 to 20 minutes.
- Heat ¼ cup olive oil in a skillet over medium-low heat.
- Add the garlic slices.
- Cook until the garlic is softened, about 10 minutes.
- Remove the garlic infused oil from the heat.
- Peel the charred skin from the peppers. (You can do this by rubbing the skin with a clean cloth or paper towel.) Cut each one in half and remove the stem and seeds.
- Cut the peppers into strips.
- Place into a shallow bowl.
- Pour the garlic oil over top.
- Season with salt and pepper.
- Toss in fresh parsley.
For the pita bread
- Preheat the oven to 400°.
- Brush each pita bread with olive oil and sprinkle with cheese.
- Cut into 6 wedges.
- Place the wedges onto a parchment paper lined rimmed baking sheet.
- Bake until the bread is just golden, about 5 minutes.
Assembly
- Place the eggplant into a bowl, arrange the peppers onto a platter and lay the pita wedges all around.
- Top each pita wedge with a slather of whipped eggplant and a layer of roasted pepper.
The Heart of the Table
Plated in the center of the table, this vibrant dip brings a fresh, sunny energy that calls everyone to gather round. Dipping warm pita wedges into the creamy eggplant and garlic-marinated peppers encourages a relaxed, hands-on dining experience filled with happy conversation.
The Art of the Host
- a pair of professional-grade stainless steel locking kitchen tongs
- a flexible stainless steel slotted turner with a walnut handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a pair of hand-carved olivewood serving tongs with a polished finish
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a hand-cut glass mixing pitcher with a diamond-cut pattern
Neighborly Grace
- THE PRESENTATION: Spread the whipped eggplant in a wide, shallow bowl, making a well in the center to hold the garlic-marinated red peppers. Drizzle with extra olive oil and arrange the toasted pita wedges in a circular pattern around the bowl.
- THE POUR: Pair this fresh, garlicky dip with a crisp, dry Sauvignon Blanc or a refreshing Pinot Grigio served at 45°F. For a non-alcoholic pairing, offer a chilled sparkling water infused with fresh cucumber and mint.
- THE VIBE: Coastal Dining Room. The soft evening light and fresh, savory flavors set a relaxed, sophisticated mood for sharing appetizers.