Roasted Eggplant Dip


Category: Side Dishes  

Ingredients:

1 medium eggplant
1 red or white onion, peeled
2 red bell peppers, seeded
2 garlic cloves, minced
3 Tbsp. olive oil
1 tsp. Himalayan crystal salt or sea salt
1/2 tsp. freshly ground black pepper
1Tbsp. tomato paste

Instructions:

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.