Before this summer I had never cooked an eggplant. Sure, I’d eaten it many times at restaurants, but for whatever reason the bulbous, dark purple ingredient intimidated me. I don’t know why. They look friendly enough.
Thanks to my CSA, I got one and had to figure out what to do with it. Enter the most simple, delicious eggplant dip in the world. Now I am buying eggplant at the grocery store! I know what you’re thinking. And yes, I am such a risk taker.
This dip has been a huge hit at recent gatherings, like a Greek dinner I attended with my Bible study girls. (You can barely see it along the top left corner under the saffron rice.) So many people have asked for the recipe that I figured I should post it.
Easy Roasted Eggplant Dip
Adapted from Ina Garten (who else?)
1 medium eggplant
2 red or green bell peppers, seeded
1 red onion, peeled
2-3 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons tomato paste
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them on a baking sheet with the garlic, olive oil, salt, and pepper. Spread in a single layer and roast for 45 minutes, until the vegetables are lightly browned and soft. Turn once during cooking.
- Place the vegetables in a food processor with the tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with pita chips.
Side note: This would also be great spread on sandwiches or little crostini as an appetizer.