Eggplant Dip
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Ingredients (use vegan versions):
- 1 lb. eggplant, cut into large cubes
- 2 large red peppers
- 1 red onion
- 1/3 cup olive oil
- 3 cloves garlic, chopped
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon dried chili flakes
- fresh parsley or dill
- pita bread or vegan crackers, for serving
Directions:
Preheat oven to 450 degrees.
Prepare your vegetables (eggplant, red
pepper, onion). All the pieces should
be approximately the same size.
Whisk together your dressing of olive
oil, black pepper, chili flakes, salt,
and chopped garlic. Pour over the
vegetables and coat well.
Turn out onto a large baking sheet.
Put into preheated oven. Roast for
about 35-40 minutes or until tender
and slightly brown, turning about
every 15 minutes.
Remove vegetables from oven and allow
to cool. Process the vegetables (in
batches if necessary) in a food
processor or blender to a coarse
puree.
Transfer to a serving bowl and season
to taste with additional pepper, chili
flakes, and/or salt. Mix in chopped
parsley. You could use really any
fresh green herb you want, but I
prefer parsley.
Serve at room temperature with
crackers, toasted pita bread, or even
raw vegetables.
Serves: 4
Preparation time: 50 minutes
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