Pisto Manchego (roasted Red Pepper And Eggplant Dip)

Pisto Manchego is a traditional Spanish dish hailing from the Castilian-Leonese cuisine. It is a delicious roasted red pepper and eggplant dip that is perfect for serving with crusty bread or as a side dish.

Vegetarian Vegan Appetizer Castilian-Leonese Spanish Cuisine Dip
Pisto Manchego (roasted Red Pepper And Eggplant Dip)

Ingredients

  • 2 red bell peppers, roasted, peeled, and diced
  • 1 medium eggplant, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the onion and garlic, and sauté until softened.
  3. Add the diced eggplant and cook until tender.
  4. Stir in the roasted red peppers and diced tomatoes, and cook for a few more minutes.
  5. Season with salt and pepper to taste.
  6. Remove from heat and let the mixture cool slightly.
  7. Transfer the mixture to a food processor and pulse until you reach your desired consistency.
  8. Adjust seasoning if needed.
  9. Serve the Pisto Manchego warm or at room temperature with crusty bread or as a side dish.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Large skillet Food processor

Tools

Knife Cutting board Spatula

Serving suggestions

Serve the Pisto Manchego with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley on top.

Tips & tricks

For a smokier flavor, you can roast the red bell peppers over an open flame or on a grill before peeling and dicing them.

Cost

$10