Roasted Eggplant Dip

Name: Roasted Eggplant Dip
Ingredients: 1 whole Eggplant; 2 whole Red Peppers; 1 whole Onion; 2 cloves Garlic, Minced; 2 Tablespoons Olive Oil; 1- 1/2 teaspoon Kosher Salt; 1/2 teaspoons Black Pepper; 2 Tablespoons Tomato Paste

8 ingredients

11 steps

Ingredients

1 whole Eggplant
2 whole Red Peppers
1 whole Onion
2 cloves Garlic, Minced
2 Tablespoons Olive Oil
1- 1/2 teaspoon Kosher Salt
1/2 teaspoons Black Pepper
2 Tablespoons Tomato Paste

Directions

1

Preheat oven to 400 degrees F. Meanwhile, chop eggplant, peppers, onion, and garlic.
2

I keep the peel on the eggplant because of the added health benefit but you can also peel it if you prefer.
3

Toss with olive oil and salt and pepper in a 9x13 pan.
4

Roast for 45 minutes, stirring once.
5

Cool for 10-15 minutes then pulse in a food processor with tomato paste until desired chunkiness.
6

I prefer mine pretty smooth.
7

Serve with chips or pitas.
8

I love serving this with mini whole wheat pitas.
9

The softness of the pitas are the perfect paring with the dip.
10

Enjoy!
11

(Recipe adapted from the Barefoot Contessa.)