roasted eggplant dip
4 cups
Serve with pita chips, Belgian endive spears, or baby carrots.
| 2 | eggplants, peeled, cut into 1-inch cubes |
| 4 | red bell peppers, seeded, cut into 1-inch pieces |
| 2 | red onions, peeled, cut into 1-inch cubes |
| 4 cloves | garlic, minced |
| 6 tablespoons | extra virgin olive oil |
| 1 tablespoon | kosher salt |
| 1 teaspoon | ground black pepper |
| 2 tablespoons | tomato paste |
- Heat oven to 400 degrees.
- Toss eggplant, bell peppers, and onions with garlic, olive oil, salt, and pepper. Spread on two half-sheet pans.
- Roast 45 minutes, tossing once during cooking.
- Coarsely purée roasted vegetables with tomato paste.