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Roasted Eggplant Dip

by on January 5, 2012 in Appetizers, Vegetable January 5, 2012 AppetizersVegetable
See post on Amy’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I have fallen in love with this dip. It’s delicious and fresh and best yet it’s super easy to make.

Ingredients

  • 1 whole Eggplant
  • 2 whole Red Peppers
  • 1 whole Onion
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Olive Oil
  • 1-½ teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 2 Tablespoons Tomato Paste

Preparation

Preheat oven to 400ºF. Meanwhile, chop eggplant, peppers, onion, and garlic. I keep the peel on the eggplant because of the added health benefit but you can also peel it if you prefer. Toss with olive oil and salt and pepper in a 9×13 pan. Roast for 45 minutes, stirring once.

Cool for 10-15 minutes then pulse in a food processor with tomato paste until desired chunkiness. I prefer mine pretty smooth.

Serve with chips or pitas. I love serving this with mini whole wheat pitas. The softness of the pitas are the perfect paring with the dip.

Enjoy!

(Recipe adapted from the Barefoot Contessa.)

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Bekah on 12.17.2012

Very good!!! I did add two things….roasted carrots and used fresh parsley.

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