Spicy Eggplant Dip

(This recipe makes approximately 3 quarts.)

When I was in my mid twenties I ended up in Syria for a couple weeks. (Why?) I was traveling through Europe with a friend who recommended that we go to the Middle East. I was really into creating and learning new recipes. The only way that we could get to Syria was with a one way ticket. I thought that it would be worth it because I was really going to experience some new tastes. (FYI- Don’t go to Syria with a one way ticket. It is not healthy for your parents.) I had been in Italy and Greece right before going to Syria. I was eating lots of eggplant. Eggplant is not the easiest vegetable to make taste great. Anyway, I combined the data I collected and created this recipe that happens to be one of my favorite eggplant recipes. I use it as a dip at parties. It’s a real hit. It can also be used as a layer in lasagna. I’ve even battered shrimp for deep frying (If you batter shrimp. I normally add a few eggs to the recipe. Evenly wrap the mix around the shrimp, and roll the shrimp in 50/50 breadcrumbs and parmesan cheese. Chill before deep frying.)

Ingredients:
4 Each Eggplant (medium to large)
Roast the eggplant whole in the oven at 350 degrees Fahrenheit until they are soft. This will take about 2 hours. Scoop the inside out of the eggplant and chill. (Discard the skin and stem)
6 Ounce Jar Sun-Dried Tomatoes packed in olive oil. Drain the tomatoes and reserve the oil. Chop the tomatoes, reserve.
1 Each Large Red Onion (Fine diced)
6 Each Large Garlic Cloves (Minced)
2 Teaspoons Red Pepper Flakes (Hot)
3 Each Large Red Tomatoes (Skinned and Seeded)\(Small Diced)
3 Each Large Red Bell Peppers (Fire Roasted/ Skinned/ Seeded) (Small Diced)
1 3/4 Cups Locatelli (Grated) 1.5 cups for the mix/ .25 cup to sprinkle on the top
1 Tablespoon Pure Tomato Powder (I get mine at The Spice Shop in Chicago)
1/3 Cup Sweet Basil (Fresh/ Chiffonade)
2 Teaspoons Black Pepper (Fresh ground Telicherry)
8 Ounces Provolone (Small diced)
1 /2 cup Chives (Fresh/ Sliced Thin)
1 Tablespoon Olive Oil (Extra Virgin)

Procedure:
-In a 350 degrees Fahrenheit skillet, lightly brown the onion in the sun-dried tomato oil. Add the garlic and heat until garlic is light brown; add the pepper flakes and fresh tomatoes. Cook, continually stirring, until the mixture is almost dry. Remove from the heat, Chill
-Place all of the ingredients in the mixer, except for the .25 cup of Locatelli and olive oil. Using the paddle attachment, mix the ingredients until well mixed.
-Brush the inside of a baking dish with the olive oil. Add the spicy eggplant mix.
-Bake at 350 degrees Fahrenheit until hot. Sprinkle with remaining Locatelli.
-Enjoy!

Note: I like to serve this dip with warm pita chips. Simply cut pita bread into triangles. Brush the triangles with extra virgin olive oil, sprinkle with salt and fresh ground black pepper. Bake the pita triangles in a 350 degree Fahrenheit oven until crisp.