Super simple roasted eggplant dip
(serves 12)
Make this one when you need something that practically cooks itself.
Ingredients:
2 medium-size eggplants, peeled and cubed
2 red bell peppers, seeded and cut into chunks
1 red onion, peeled and cut into chunks
2 garlic cloves, sliced
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/4 cup oil-packed sun-dried tomato slices, chopped
1/4 cup chopped flat-leaf parsley
Directions:
1. Preheat oven to 400 degrees F. Combine eggplants, peppers, onion and garlic in a large mixing bowl. Pour oil over and toss to coat. Spray one or two large baking sheets with nonstick baking spray and pour vegetables onto sheet(s) in a single layer. Sprinkle with salt and pepper.
2. Roast vegetables at 400 F for about 30 to 40 minutes, until golden brown and tender. Use a wide spatula to flip them once during cooking. If using two baking sheets, rotate once or twice during cooking.
3. Let vegetables cool to room temperature. Place in food processor fitted with chopping blade. Add sun-dried tomatoes and process to blend, pulsing three or four times. Taste and correct for seasonings. Transfer to serving dish and sprinkle with parsley. Serve at room temperature or chilled.
*Suggested dippers: Toasted pita wedges, crackers, crudités
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