I know I have talked about my adoration for eggplant. Conveniently, today I have another healthy appetizer recipe that features eggplant. It’s start of October, and my healthy eating game is strong. (Prep for upcoming holiday season) In today’s recipe, eggplant once again shows how much texture and flavor it can add to a dip that is warming and delicious, while still being good for you.
From the wayback time machine
To learn more about this recipe, originally published in February 2020, keep reading.
Before I get to the food, I’ll offer up greetings from Hot Springs, Arkansas! After a few days of travel, a 36-hour stay in Nashville, and a final, short day of travel, we arrived at the condo that will be our home until early May. If you want to know what I think about Hot Springs thus far, check out this article.
Now, let’s talk about the recipe
This dip was part of the first Tapas Monday menu I created in Hot Springs. Although we’d been in our new place for barely 24 hours, I wanted a homemade Tapas Monday for our first meal here. Of course, when you move into a fully furnished condo, it’s pretty easy to get settled in. Plus, having spent a month in Hot Springs last year, I knew what to expect of my local grocery stores. So, pulling off a tapas meal wasn’t all that difficult.
For me, Tapas Monday is an occasion that I like to celebrate as regularly as possible. There have been periods of time where it’s more difficult to schedule. Sometimes it’s moved to a different night of the week. Once in a while it’s moved to a restaurant. Occasionally it’s skipped for a few weeks. However, it’s something we always come back to.
I always thought of Tapas Monday as something special for my husband and me. What has surprised me lately is how fondly others view it. When I describe this evening, the other person quite often is impressed and enamored with the idea. Because we’ve done it for so long, while I think of it as special, it also has become just part of our routine.
Tapas Monday- definitely worth adding to the calendar
Other people’s reactions have made me think two things. One, I am glad that we continue to do this. Yes, most of the food prep falls to me, but I also have a partner who comes to this meal fully appreciative of the meal and ready for a meal that should be without interruption.
Two, I want others to find a way to create this special sort of meal. When we first started, we had the busy world of kids needing to be shuttled, two adults working full-time, etc. It’s about carving time for the two of you and finding a way that makes it work. Maybe your version of Tapas Monday involves cooking a frozen pizza and having a glass of wine. Maybe you order some sort of takeout and grab a couple hard ciders. It isn’t the food or the beverage that matters. No, it’s that you find an hour or so for just the two of you on a regular weeknight.
I know. In this busy world it can be hard to do. But if you try to find a little time, you’ll find the effort to get to it is so worth it.
A final note on this savory and warm eggplant dip with paprika
It’s warm, hearty, healthy, and flavorful. As I type, I’m thinking I need to add pita bread and eggplants to my next shopping list. However, if it’s the end of January and you want something even heartier and more carb-filled, this cheesy eggplant pasta could be the dish to try.
Savory and Warm Eggplant Dip with Paprika
Ingredients
- 1/2 tablespoon olive oil divided
- 1/2 cup diced sweet onion
- 1 pound eggplant
- 2 cloves garlic minced
- 3 tablespoons tomato paste
- 2 teaspoons paprika
- 2/3 cup diced roasted red peppers
- Salt & pepper
Instructions
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Place large frying pan over medium heat, and coat with olive oil.
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When pan is hot, add onion, and sauté for 5 minutes.
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While onion is cooking, peel the eggplant, leaving half of the skin by making a stripe pattern.
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Cut eggplant into medium-sized dice.
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Add eggplant to the frying pan, and sauté for 5 more minutes.
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Add tomato paste to the pan, and cook for 2 minutes.
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Add paprika and roasted red peppers, stirring to warm evenly.
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Season with salt and pepper.
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Serve with pita bread.
