Every time I serve this roasted red pepper and eggplant dip, people ask me for the recipe. It is is a staple around our house and can always be found in our fridge. We dip jicama, carrots, celery and cucumber sticks into this yummy dip wchi is so low in fat and calories that I have deemed the Roasted Red Pepper and Eggplant dip a free food!
Ingredients
1 medium eggplant, peeled
2 red bell peppers
1 red onion, peeled
4 garlic cloves, minced
2 tablespoons light olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon tomato paste
Directions
Preheat the oven to 400 degrees. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 35 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.
