Serves 8
64 cal · 70 min
Eggplant and Pepper Dip
Recipe GLPRf91fbe2471637d
A smooth and flavorful roasted eggplant and red pepper dip infused with garlic, oregano, and basil. The vegetables are roasted until tender and caramelized, then blended into a creamy dip perfect for vegetables, crackers, or bread.
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Ingredients
1 medium eggplant
2 medium red peppers
1 small onion
2 tablespoons vegetable oil
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
Directions
Wash your hands thoroughly with soap and water. Rinse the eggplant and red peppers under cool running water and pat dry.
Using a vegetable peeler, carefully remove the skin from the eggplant. Discard the skin.
Cut the peeled eggplant into 1-inch cubes and place in a large mixing bowl.
Trim the stem end and remove the seeds from the red peppers. Chop the peppers into 1-inch pieces and add to the bowl.
Peel the outer papery layers from the onion, then chop it into small pieces. Add to the bowl with the other vegetables.
Pour the vegetable oil over the vegetables. Sprinkle the garlic powder, oregano, basil, and salt over the mixture.
Toss all ingredients together until the vegetables are evenly coated with oil and seasonings.
Spread the vegetable mixture in a single layer on a large rimmed baking sheet.
Preheat your oven to 400°F and place the baking sheet in the center rack. Roast for 45 minutes.
Stir the vegetables every 10-15 minutes during roasting to ensure even cooking and browning.
The vegetables are done when the eggplant is very soft and the edges are lightly browned. Remove from the oven and let cool for at least 10 minutes.
Once cooled, transfer the roasted vegetables to a blender. Blend until smooth and creamy, working in batches if necessary.
Transfer the blended dip to a serving bowl. Serve chilled or at room temperature with vegetables, crackers, or pita bread.
