Roasted Eggplant Dip
A unique and delicious way to incorporate veggies into your next snack or meal! This works great with hummus, pita, and feta as well, and makes for an excellent appetizer. Yields 8 servings; 78 calories, 5.5g fat, 7.7g carbs, 1.2g protein
Allison Tallman
Ready To Start?
- 1. Preheat the oven to 400°F.
- 2. Cut the eggplant, pepper, and onion into cubes (they will be going in a food processor later) and place in a large mixing bowl.
- 3. Add olive oil, salt, pepper, and garlic to the veggies and toss.
- 4. Spread the vegetables onto a baking sheet and roast for 45 mins, tossing halfway through.
- 5. Allow the veggies to cool for a few minutes, then place them in a food processor. Add in the tomato paste, then pulse 4-5 times to blend.
- 6. Add salt and pepper to taste if needed.
- 7. Enjoy!
ingredients
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1 medium eggplant, peeled
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2 red bell peppers, seeded
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1 red onion, peeled
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3-4 garlic cloves, minced
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3 tbsp olive oil
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1 ½ tsp kosher salt
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½ tsp ground black pepper
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1 tbsp tomato paste