Roasted Eggplant Dip

Ingredients

  • 1 head garlic
  • 1 medium eggplant, cut into 1 inch cubes, with skin
  • 1 red onion, cut into 1 inch cubes
  • 2 red bell peppers, cut into 1 inch cubes
  • 2 and 1/2 tbs extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbs tomato paste
  • 2 tbs lemon juice
  • Preheat oven to 425 degrees.
  • In a medium bowl, combine eggplant, red onion, red bell peppers, 2 tbs olive oil, salt and pepper.
  • Spread vegetables on a baking sheet and roast for 45-55 minutes or until the vegetables are soft and browned.
  • While vegetables are roasting, cut 1/4 inch off the pointed top of the garlic head and place in a small baking dish, cut side up and drizzle with 1 tsp of olive oil.
  • Roast for about 45 minutes until the garlic cloves are soft and golden brown.
  • Cool roasted vegetables slightly and place in a food processor.
  • Add the roasted garlic cloves, tomato paste and lemon juice.
  • Pulse to combine and make a smooth mixture.
  • Taste for seasoning and add salt and pepper if desired.
  • Serve with chips or crusty bread.

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