Roasted Eggplant Dip
Ingredients
The vegetables
-
1
medium
eggplant, peeled and cut into 1-inch cubes
-
2
red bell peppers, seeded and cut into 1-inch pieces
-
1
red onion, peeled and cut into 1-inch pieces
-
2
cloves
garlic, minced
-
1
tablespoon
fresh thyme, chopped (or 1 teaspoon dried)
The seasoning and condiments
-
3
tablespoons
olive oil
-
1
tablespoon
tomato paste
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
red wine vinegar
-
1
teaspoon
granulated sugar
-
¼
teaspoon
red chili flakes (optional)
-
1
teaspoon
salt
-
½
teaspoon
black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper or foil.
- In a large bowl, combine the eggplant, red bell pepper, onion, garlic, and thyme.
- Drizzle with olive oil, salt, and pepper, and toss to combine.
- Spread the mixture on the baking sheet and roast for about 45 minutes, stirring halfway through, until the vegetables are soft and lightly browned.
- Let the vegetables cool for 5 minutes, then transfer to a food processor and add the tomato paste.
- Pulse until blended, then transfer to a bowl and stir in the lemon juice, red wine vinegar, sugar, and red pepper flakes.
- Season to taste with additional salt and pepper, and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
109
Total fat
7g
Total carbohydrates
11g
Total protein
2g
Sodium
27mg
Cholesterol
0mg
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