Sunday Recipe (On Monday): Eggplant Dip

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!