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

1. Preheat the oven to 400 degrees F.

2. 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.

3. Cool slightly.

4. 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.