I don't like eggplant at all....I would never order it in a restaurant. Somehow, though, I love this dip. And it is essentially made of vegetables (with very little added oil and no cheese or other added fats) so it's a pretty healthy appetizer. I have adapted this recipe slightly from Ina Garten's original recipe (found here) that was included in her original Barefoot Contessa cookbook.
This recipe takes some time because of the prep time and roasting time, but once the vegetables are out of the oven, the only work is done in your food processor and it is quick! Serve with Wheat Thins or vegetables.
- 1 medium eggplant (peeled and cut into one-inch cubes)
- 2 red bell peppers (seeded and cut into one-inch cubes)
- 1 red onion (peeled and cut into one-inch cubes)
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 3 tbsp. tomato paste
- Salt & pepper to taste
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
2. Toss eggplant, bell peppers, and red onion in a large bowl with the garlic, olive oil, salt, and pepper. Spread the vegetables on a baking sheet.
3. Roast for 45 minutes or until the vegetables are slightly charred and soft. Toss once during cooking.
4. Cool vegetable mixture slightly and place in a food processor.
5. Add tomato paste and pulse until blended and chunky.
6. Taste for seasonings and add salt and pepper as needed.