Roasted Eggplant Dip

1. 1

   Preheat oven to 400 degrees F. Meanwhile, chop eggplant, peppers, onion, and garlic.

2. 2

   I keep the peel on the eggplant because of the added health benefit but you can also peel it if you prefer.

3. 3

   Toss with olive oil and salt and pepper in a 9x13 pan.

4. 4

   Roast for 45 minutes, stirring once.

5. 5

   Cool for 10-15 minutes then pulse in a food processor with tomato paste until desired chunkiness.

6. 6

   I prefer mine pretty smooth.

7. 7

   Serve with chips or pitas.

8. 8

   I love serving this with mini whole wheat pitas.

9. 9

   The softness of the pitas are the perfect paring with the dip.

10. 10

    Enjoy!

11. 11

    (Recipe adapted from the Barefoot Contessa.)

* Per serving · 4 servings · Values may vary.

No additional tips available.