When I think about how I’d like to start developing my recipe section here, my mind immediately goes to two places: 1) having a healthy, working pantry, and 2) entertaining. Today’s recipe (and last week’s) is really about combining the two worlds. What I love most is how easily this dip sneaks in a less-commonly used vegetable: eggplant. The flavors and textures blend wonderfully, and you’re left with a delicious dip that will have you and your guests begging for more.
Eric’s mother introduced me to this recipe, but I found myself needing a bit more tomato flavor than the original recipe. After a few attempts at tweaking, I realized that all I really needed was more tomato paste and a little bit more garlic (and trust me…I did everything from stewing tomatoes to adding them to the roasting pan). I guess I need to work harder to follow my own mantra of clean & simple!
To serve, add some pita bread and/or fresh cut veggies for dipping. I personally love that this (gluten free & vegetarian) dip doesn’t make me feel heavy or guilty. Eric and I have been known to devour an entire batch in two-ish days!
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 3 garlic cloves, minced
- 3 tablespoons good olive oil
- 3 tablespoons tomato paste
- Salt & Pepper to taste
- 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, and light salt & pepper. Spread them on a baking sheet and roast for 45 minutes. The vegetables are done when they are lightly browned and soft (you might need to toss once during cooking). Cool slightly.
- Place the vegetables in a food processor, add the tomato paste, and pulse until blended into a spread. Transfer to a mixing bowl and add salt & pepper to taste.