Roasted Eggplant Dip
This delicious spread from Ina Garten was introduced to me by my friend Hilary, who is a big Ina fan too. Like most of her recipes, it’s simple to prepare, can be made ahead of time and doesn’t require any tweaking to the recipe. Make a double batch and freeze some for next time you’re entertaining too!
Tips:
Serve the dip with pita chips, toasted baguettes or crudités.
Roasted Eggplant Dip
Recipe by Ina Garten
PREP 15 minutes
COOK 45 minutes
INGREDIENTS
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 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.