Thanks, Kacie for sharing this recipe with us - it was a bit hit! We enjoyed your other treats at the swap too (hmmm, maple pecan butter). It's so simple to make, just a bit to prepare the veggies. And I was really surprised the red pepper skins didn't have to be removed.
|Kate and Kelli enjoying the dip|
1 medium Italian eggplant, or 2 medium Chinese eggplants, skin peeled off with a vegetable peeler
2 red bell peppers, washed well, and seeded
1 red onion
2-4 cloves minced garlic
1/4 cup good quality extra virgin olive oil
1-2 tsp kosher salt
1/2 tsp ground black pepper
1-2 tbsp tomato paste
Preheat oven to 400 degrees Fahrenheit. Chopping the eggplant, red pepper, and red onion into roughly 1-inch sized pieces. Put them in a large bowl, and toss with the garlic, olive oil, salt, and pepper. Spread them out in one layer on a rimmed baking sheet, then roast them for 45 minutes, tossing the vegetables once during roasting.
Cool the vegetables slightly, then dump in a food processor. Pulse the vegetables a few times to break them up, then add the tomato paste and pulse until well-blended and mostly smooth. Serve at room temperature with chips or bread, or store refrigerated for a few days.
Recipe from The Cilantropist (adapted from Ina Garten)