My cousin Sarah gave me this recipe. A super healthy and delicious appetizer to serve, especially to any vegan or dairy free eaters.
Stir any leftovers into your favorite pasta sauce for an extra boost of flavor and veggies.
Roasted Eggplant Dip
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Ingredients
- 1 eggplant peeled
- 2 red peppers
- 1 red onion
- 2 cloves garlic minced
- olive oil
- salt
- pepper
- 1 tablespoon tomato paste
Instructions
-
Preheat oven to 400 degrees.
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Roughly chop the eggplant, red peppers and red onion.
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Place the vegetables and garlic on a baking sheet and toss liberally with olive oil and sprinkle with salt and pepper.
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Bake for 45 minutes, stirring once.
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Put the vegetables and tomato paste in a food processor.
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Pulse quickly about 4 times to blend.
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Taste for seasonings and add more salt and pepper, if desired. Serve with crackers.