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Rachel Marie Stone

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Sunday Recipe (On Monday): Eggplant Dip

Sunday Recipe (On Monday): Eggplant Dip

Last updated on: September 12, 2011 at 5:00 am by Rachel Marie Stone

Sunday Recipe (On Monday): Eggplant Dip 2011-09-12T05:00:47-04:00 Rachel Marie Stone

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This week’s recipe is super-simple and totally delicious. I made fresh pita to go with it, but it would also be great with purchased pita, naan bread, or even bagel chips.

Preheat oven to 450F.

{you don’t need to cut everything neatly, since it’s going to be almost-puree anyway. if you’re using Japanese eggplants, like I did, just leave the skin on–it’s quite tender.}

Toss all of the following together in a large roasting pan:

1 large eggplant, peeled and diced
2 red bell peppers, seeded and diced
1 large red onion, peeled and diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (or 1/4 cup fresh seeded and diced tomatoes)

Roast for 45-65 minutes, or until the vegetables are fragrant and caramelized. Cool slightly before pulsing in food processor to your desired level of chunkiness.

(We had a lot of eggplants and peppers, so I doubled the recipe and put what we didn’t eat immediately into 1/2 pint jam jars to freeze.)

{if you’re going to do the same, remember to leave 1/2″ of space at the top of the jar to allow for the expansion that comes with freezing!}

{small white bowl to the far right has the eggplant dip. my son, trying his best to look fierce.}

Delicious as an appetizer to Middle-Eastern inspired dishes. Yum!

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