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Roasted Eggplant Dip

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 eggplant peeled
  • 2 red peppers
  • 1 red onion
  • 2 cloves garlic minced
  • olive oil
  • salt
  • pepper
  • 1 tablespoon tomato paste

Instructions

  1. Preheat oven to 400 degrees.

  2. Roughly chop the eggplant, red peppers and red onion.

  3. Place the vegetables and garlic on a baking sheet and toss liberally with olive oil and sprinkle with salt and pepper.

  4. Bake for 45 minutes, stirring once.

  5. Put the vegetables and tomato paste in a food processor.

  6. Pulse quickly about 4 times to blend. 

  7. Taste for seasonings and add more salt and pepper, if desired. Serve with crackers.