Eggplant Dip Valerie Bertinelli at Summer Schomburgk blog

Eggplant Dip Valerie Bertinelli. Heat 1 tablespoon of the oil in a large skillet over medium heat. Try it as a dip for veggies or on sandwiches and burgers for a creamy, spicy kick! The eggplant is sliced and grilled until it’s soft, making it the perfect vessel to stuff with cheese, roll up and cover in your favorite marinara sauce. Preheat the oven to 425 degrees f. A few spins in the food processor with roasted red pepper and chile paste is all it takes to make valerie bertinelli's sweet & spicy feta dip. Try valerie bertinelli’s recipes for appetizers, main dishes, salads, soups, desserts, and drinks. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Arrange the grilled vegetables and pita on a serving platter.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Arrange the grilled vegetables and pita on a serving platter. Preheat the oven to 425 degrees f. Try it as a dip for veggies or on sandwiches and burgers for a creamy, spicy kick! A few spins in the food processor with roasted red pepper and chile paste is all it takes to make valerie bertinelli's sweet & spicy feta dip. The eggplant is sliced and grilled until it’s soft, making it the perfect vessel to stuff with cheese, roll up and cover in your favorite marinara sauce. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Try valerie bertinelli’s recipes for appetizers, main dishes, salads, soups, desserts, and drinks.

Valerie Bertinelli's Grilled Eggplant Rollatini Valerie's Home

Eggplant Dip Valerie Bertinelli Try it as a dip for veggies or on sandwiches and burgers for a creamy, spicy kick! A few spins in the food processor with roasted red pepper and chile paste is all it takes to make valerie bertinelli's sweet & spicy feta dip. Preheat the oven to 425 degrees f. Try valerie bertinelli’s recipes for appetizers, main dishes, salads, soups, desserts, and drinks. Arrange the grilled vegetables and pita on a serving platter. Heat 1 tablespoon of the oil in a large skillet over medium heat. The eggplant is sliced and grilled until it’s soft, making it the perfect vessel to stuff with cheese, roll up and cover in your favorite marinara sauce. Try it as a dip for veggies or on sandwiches and burgers for a creamy, spicy kick! Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

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