Eggplant Dip

Name: Eggplant Dip
Ingredients: 1 eggplant, big (or 2 mediums); 2 red bell peppers; 1 red onion; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 12 teaspoons kosher salt; 12 teaspoon fresh ground black pepper; 1 tablespoon tomato paste; 1 pinch caynee pepper

9 ingredients

8 steps

Ingredients

1 eggplant, big (or 2 mediums)
2 red bell peppers
1 red onion
2 garlic cloves, minced
1 tablespoon olive oil
1 12 teaspoons kosher salt
12 teaspoon fresh ground black pepper
1 tablespoon tomato paste
1 pinch caynee pepper

Directions

1

Preheat the oven to 400 degrees F.
2

Cut the eggplant, bell pepper, and onion into cubes.
3

Toss them with the garlic, olive oil, salt, and pepper.
4

Spread them on lined baking sheet.
5

Roast for 45 minutes until the vegetables are lightly browned and soft, tossing once during cooking.
6

Let cool.
7

Place the vegetables in a food processor, add the tomato paste, and pulse to paste.
8

Taste for salt and pepper.