Roasted Eggplant Dip

1. 1

   Preheat oven to 425F.

2. 2

   Prick eggplants and bell peppers several times with fork and rub with olive oil.

3. 3

   Roast on baking tray for 30 to 45 minutes, or until soft.

4. 4

   When cool enough to handle, peel and chop eggplants and seed and core bell peppers.

5. 5

   Combine in blender with fresh coriander, lime juice and salt and pulse for 30 to 45 seconds, keeping mixture coarse-textured.

6. 6

   Place in bowl and add hot pepper sauce and sour cream.

7. 7

   Mix, adjust seasonings and chill for 1 hour before serving with toasted pita wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.