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Sunday Small Bites # 16: Eggplant

Roasted Eggplant Dip based on a recipe from Barefoot Contessa

2 eggplant, peeled, and cut into 1" cubes
2 red bell peppers, seeded, and cut into 1" pieces
1 red onion, cut into 1" chunks
3 cloves of garlic, minced
1 t. sea salt
1/2 t. freshly ground black pepper
4 T. olive oil
2 T. tomato paste

Preheat oven to 400. Cut eggplant, red pepper and onion, and place in a large mixing bowl. Add olive oil, garlic, salt and pepper and toss.


Place veggies on a sheet of parchment paper on a baking sheet, and roast for 45 minutes until eggplant is soft and starting to brown.


Let veggies cool for a few minutes, then place them in bowl of food processor with metal blade. Add tomato paste, and puree, leaving some chunks. Serve warm or at room temperature with pita chips.


Comments (2)


Palma, you have the best recipe selections and everything I make turns out with rave review! Write a cookbook!


Even though I am not crazy about eggplant, this looks yummy!

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