Roasted Eggplant Dip
This is the kind of recipe you make out of an old cookbook. One that your grandmother gave you, filled with simple dishes and hardy flavors. Except it wasn’t. This recipe was made after trying a store bought dip that we loved and needed to re-create. With the abundant tomatoes we have popping up from the ground, and the in-season eggplants and peppers we are seeing at farmers markets, it only made sense that we created this recipe simply by using what we had available. There is nothing tricky about this, not too much time needed to create it, just some hungry folks with a love for earthy, rustic flavors. Throw it all in the oven, bake for a while and blend together. Sometimes the tastiest things require the least amount of work. Enjoy!
What You’ll Need:
- 1 large organic eggplant, trimmed and cubed
- 1 organic red bell pepper, trimmed, seeds removed and cut in half
- 1-2 hot peppers of your choice, trimmed, seeds removed (unless you like it spicy) and halved
- 2 small, organic tomatoes, stems removed and cut into large chunks
- 5 cloves garlic, skins removed
- 3 T olive oil, to coat your veggies
- a few grinds of black pepper
- sea salt to taste
What to Do:
- Preheat oven to 400° and prep your vegetables.
- Place all your ingredients on a baking tray topped with olive oil, salt and pepper
- Bake in oven for about 30 minutes, stirring occasionally until vegetables are soft and browned nicely.
- Combine everything in a food processor and pulse until mixed well, with some chunks left.
- Add more salt if needed.
- Serve warm or refrigerate and serve cold with chips. (it gets better the more it sits)
Makes about 3 cups