Healthy Recipe – Roasted Eggplant and Red Pepper Dip

Don’t be scared away by the eggplant. This recipe is delicious for even those that are not a fan of eggplant!  Give it a try for a nice spring dip with some whole wheat pita chips!


  • 1 medium eggplant
  • 1 medium red onion, peeled
  • 2 red bell peppers, seeded
  • 2 garlic cloves, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste


Preheat the oven to 400 degrees. Cut the eggplant, bell pepper and onion into 1-inch cubes.  Toss them in a large bowl with the olive oil, garlic, salt and pepper.  Spread over a baking sheet.  Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse 3 or 4 times to blend. Serve along side whole wheat pita or multigrain chips.

Recommended by Meriter’s Clinical Dietitian, Krista Kohls.

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