Roasted Red Pepper Eggplant Dip
2016-05-07 18:57:50
Serves 10
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
- 1 eggplant, medium
- 2 red bell peppers
- 1 red onion
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon tomato paste
Instructions
- Preheat the oven to 400 degrees. Cut the eggplant, bell peppers and onion into 1 inch cubes, removing the seeds from the peppers. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet and roast for 45 minutes or until the vegetables are lightly browned and soft. Place in a food processor along with the tomato paste and pulse until smooth, 1 minute. Add more salt and pepper if you wish. Spoon into a serving bowl and serve with crackers or crusty bread.
Adapted from Ina Garten
Adapted from Ina Garten
SALT & PREPPY https://www.saltandpreppy.com/
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