Healthy Recipe – Roasted Red Pepper, Onion and Eggplant Dip

Courtesy of Barefoot Contessa. Recommended by Krista Kohls, CD, RD, Meriter Clinical Dietician.

Makes: 6-8 servings
Total Prep Time: 60 minutes

Ingredients

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

Directions
Preheat oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt, and pepper. Spread them on 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. Taste for salt and pepper. Serve with some whole wheat pita chips to make a wonderful appetizer.

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