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Eggplant Dip Recipe

Eggplant Dip Ingredients

  • Eggplant Dip Recipe
    Eggplant Dip Recipe

    1 medium eggplant

  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste

How to make Eggplant Dip

  • Preheat the oven to 400 degrees F.
  • Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  • Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
  • Eggplant Dip is ready to serve.

Prep 15 min
Cook 45 min
Total: 1 hr 0 min