Roasted Eggplant Dip

Category: Side Dishes  


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


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.