Friday, July 22, 2016

Roasted Eggplant Dip

Any party or get together requires some yummy creamy dips.  Dill dip, artichoke dip, pesto dip.  All delicious and usually starting with a mayo base.  If you are looking for something equally delicious, yet healthier...look no further.  I've got one for you.

Roasted Eggplant Dip.

It's all good stuff and works perfectly with crisp pita chips.  Although I would love to take credit for this recipe, I cannot.  It comes from the talented and wonderful Ina.

Roasted Eggplant Dip


1 medium eggplant
2 red bell peppers, cored
1 red onion, peeled
2-3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon tomato paste

Preheat oven to 400 degrees.

Cut the eggplant, peppers and onion into 1-inch pieces.  Place in a large bowl and toss with the garlic, olive oil and salt and pepper.  Spread out on rimmed cooking tray.  Roast for 45 minutes, stirring once half way through.  Remove from oven and let cool slightly.

Add all roasted vegetables into your food processor with the tomato paste.  Pulse 4-5 times to get a chunky texture.  Season with salt and pepper to taste.

That's it.  You now have a wonderful, healthy dip ready for your guests.