Roasted Eggplant Dip
Ingredients
- 1 medium eggplant, cut into 1 inch pieces
- 1 medium red onion, cut into 1 inch pieces
- 2 large red peppers, cut into 1 inch pieces
- 3 garlic cloves, minced
- 1 tbsp tomato paste + 1 tbsp tomato paste
- OPTIONAL: 1 tbsp smoked paprika
- Fresh crushed black pepper, to taste
- Himalayan salt, to taste
Preparation
Preheat oven to 400F ??Mix garlic, tomato paste, pepper and salt (and smoked paprika, optional)
Toss veggies with mixture in a large bowl
Place all marinated veggies on greased or lined baking sheets for 35-45 minutes (until veggies are soft and light brown)
Let cool then transfer to a food processor
Add tomato paste; pulse just until blended (mixture should be chunky)
