Tuesday, May 4, 2010

Fabulously tasty dip!

This recipe is courtesy of my friend Susan.  It is easy to make, incredibly good for you and so versatile.  I have used it as a base sauce for pasta and as a spread on pizza -  both were delicious. To prepare for unexpected guests, make a double batch and freeze.

Roasted Veggie & Eggplant Dip

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
2 T. olive oil
1 ½ t. kosher salt
½ t. freshly ground black pepper
1 ½ T. tomato paste

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Cut the
eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 40-45 minutes, tossing once halfway through, until vegetables are lightly browned and soft. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, and the tomato paste, and pulse 3 or 4 times to blend. Taste for salt & pepper.

Note: I puree it more than the recipe says and it tastes better the next day.  

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