Eggplant & Red Pepper Phyllo Flowers
Quickly whip up this unique appetizer filled with a muhammara and baba ganoush inspired eggplant and red pepper dip. For a little fruity crunch, we top with pomegranate seeds!
What you will need
1 Eggplant
12 oz Roasted Red Peppers
3/4 cup Walnuts
2 Tbsp Red Wine Vinegar
1/2 tsp Salt
pinch Red Pepper Flakes, optional
1/3 cup Olive Oil
1 Pomegranate
1.9 oz Phyllo Pastry Shells
Fresh Parsley, optional
(Nutritional facts 139 calories, 9.23 g fat, 14.03 g carbohydrates, 2.28 g protein, 1 mg cholesterol, 267 mg sodium)How to cook
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
2
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MiZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Gather and portion ingredients.
3
![the strength of your microwave.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MyZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Prick the eggplant with a fork and microwave for 7-10 minutes depending on the strength of your microwave.
4
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NiZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Once cool enough to handle, peel the eggplant.
5
![ase of a food processor or blender.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9OCZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Add the cooked and peeled eggplant and drained roasted red peppers to the base of a food processor or blender.
6
![d processor.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTAmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add the red wine vinegar, peeled garlic clove, salt, and walnuts to the food processor.
7
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTImcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Blend the ingredients until a smooth paste comes together.
8
![l while the food processor or blender is running. Continue mixing until the sauce is nice and smooth and lightened a bit in color.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTQmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
If you like, add a pinch of red pepper flakes. Next, stream in the olive oil while the food processor or blender is running. Continue mixing until the sauce is nice and smooth and lightened a bit in color.
9
![lo cups. Alternatively, spoon the dip into the phyllo cups. Top with a few pomegranate arils and they are ready to eat!](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTYmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add the sauce to a piping bag or plastic bag to pipe the sauce ino the phyllo cups. Alternatively, spoon the dip into the phyllo cups. Top with a few pomegranate arils and they are ready to eat!
10
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9212838-1639439425022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTgmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
If you like, top with a leaf of parsley for a little extra festive color.
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