I started making this dip a few years ago when I had a fridge drawer full of vegetables and I needed a recipe that used a lot of them! To my delightful surprise, my kids wanted to skip the pita chips and just get a spoon! Something about the sweet red bell peppers, roasted garlic and tomato paste and the overall creamy texture of this dip makes it appealing to adults and kids alike. This is a great dish to bring to a party and can easily be made ahead of time.
|Roasted Eggplant Dip|| |
- 1 medium eggplant, peeled
- 2 red bell peppers
- 1 red onion (or sweet onion, such as Vidalia)
- 5 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt and fresh cracked pepper to taste
- 2 tablespoons tomato paste
- Preheat oven to 400°F.
- Peel the eggplant, seed the bell peppers, peel the onion and cut into about one-inch cubes.
- Peel the garlic and cut off the little dried ends, but otherwise leave the cloves whole unless they are very large, in which case just slice those in half.
- Toss the vegetables together on a large (non-stick if you have) sheet pan with the 3 tablespoons of olive oil. Toss with the salt and pepper.
- Roast for 20 minutes, then toss the veggies around, then roast about 20 more minutes, until everything is soft. Cool for a few minutes.
- Place the vegetables in your food processor with the 2 tablespoons of tomato paste and pulse until everything is well blended but not completely smooth. Taste. If you want it sweeter, add a little more tomato paste. If you want it thinner, add a little olive oil. Enjoy with pita or tortilla chips or as a spread on sandwiches or dollop on hot pasta.