The following recipe is healthy, tasty, and easy to make. You an serve this dip with pita chips, gluten-free crackers, vegetable crudite, or anything else you like to use to scoop.
- 1 medium eggplant, peeled
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1-1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste*
Preheat the oven to 400 degrees.
Cut the ggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
*Tired of throwing out tomato paste after you’ve used just a tablespoon or two? Look for tomato paste sold in a tube; it’s much easier to use, store, and lasts longer than its canned alternative.
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