Middle Eastern Eggplant Dip

Name: Middle Eastern Eggplant Dip
Ingredients: 4 1/2 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds); 1 cup chopped red bell pepper; 1 cup chopped red onion; 1 tablespoon olive oil; 1 garlic clove, chopped; Cooking spray; 1 tablespoon tomato paste; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

9 ingredients

3 steps

Ingredients

4 1/2 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)
1 cup chopped red bell pepper
1 cup chopped red onion
1 tablespoon olive oil
1 garlic clove, chopped
Cooking spray
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1

Preheat oven to 350°.
2

Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat. Bake at 350° for 1 hour or until vegetables are tender. Cool slightly.
3

Place vegetables and remaining ingredients in a food processor; process until smooth.