Ingredients for Eggplant Dip
- 1 large eggplant
- Red Bell Peppers
- Red Onion
- Garlic Cloves
- 2 tablespoons olive oil
- Kosher Salt
- Fresh Ground Black Pepper
- 2 tablespoons tomato paste
- ½ teaspoon black pepper
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How to Make Eggplant Dip
- Preheat your oven to 400°F (200°C).
- Chop 1 large eggplant, 1 red bell pepper, and 1 medium onion into 1-inch cubes.
- In a large bowl, toss the chopped vegetables with 4 cloves minced garlic, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast for 45 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
- Remove from oven and let cool completely.
- Once cooled, transfer the roasted vegetables to a food processor. Add 2 tablespoons of tomato paste and pulse until you reach your desired consistency (chunky or smooth).
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley or a drizzle of olive oil before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
27g
Fat
2g
Carbs
4g
