I feel I have been eating pretty unhealthy lately, so I wanted an appetizer that was tasty and healthy and this fit the bill. This recipe is compliments of my girl Ina’s very first cookbook and actually probably one of my favorite cookbooks she has done. This recipe is super healthy and so easy to make. It even tastes great the next day if you want to make it ahead. I served this as an app for a dinner party with hummus, kalamata olives, and pita chips- the perfect Mediterranean platter!

Roasted Eggplant Dip

Ingredients
1 medium eggplant
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

Directions

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.