Roasted Eggplant Dip

Category: Appetizers & Snacks  


1 medium eggplant

1 red or white onion, peeled

2 red bell peppers, seeded

2 garlic cloves, minced

3 tablespoons olive oil

1 teaspoon Celtic sea salt

1/2 teaspoon freshly ground black pepper

1 tablespoon organic tomato paste


~Heat oven to 400 degrees.  Chop eggplant, red peppers, and onion into cubes approximately 1” square and toss with garlic, olive oil, salt and pepper.  Roast on a baking sheet for 45 minutes until lightly browned and soft, turning once during roasting.

~Put all in a blender or mini chopper and add tomato paste. Pulse a few times.



Best served with fresh cut veggies or gluten free crackers.