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.
I have never been much of a eggplant girl but I am going to try this yum~oh!
YUM! looks delicious!
Yum this sounds so good. Ina is my hero! She can do no wrong
ok, this looks amazing! Thanks for sharing…yet another recipe I print out of yours!! xo
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Looks healthy and delish, great combo.
This looks wonderful. Can I come over for some dip and a glass of vino? =)
This looks so yummy and healthy! I'm definitely trying this one.
OH yum this looks so good! I have the first Ina cookbook too…need to check it out!
Yummy!! your son is a darling little boy!! The pizza Dip was a hit at my tailgate party!
that looks fantastic and easy!
That looks goooood!!!
XOXO, CC
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Thank you for spreading the word on this healthy recipe as I have been OOC eating horribly lately! xo Lisa
will have to try this one!