Mediterranean Eggplant Dip
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Serves: 6
Considering the simple ingredients involved in this recipe, you’ll be surprised by the complex taste. This easy, fresh and healthy dip is perfect for parties, sandwiches and first courses. I like to serve it with fresh hummus and cubes of feta cheese.
- Part of Meal: Appetizer
- Food Type: Parve
- Service Temp: Room Temperature
- Special Diet: Vegetarian
- 1 medium eggplant, cut into 1 inch cubes
- 1 red bell pepper, cut into 1 inch cubes
- 1 red onion, cut into 1 inch cubes
- 2 garlic cloves, minced
- 3 tablespoon(s) olive oil
- 1 teaspoons kosher salt, plus more for sprinkling
- 1/2 teaspoons freshly ground black pepper, plus more for sprinkling
- 2 tablespoon(s) tomato paste
- 4 pieces of pita bread, sliced into wedges
- 1 tablespoon(s) olive oil
- 1/2 teaspoons garlic powder
- 1/4 teaspoons paprika
- Preheat oven to 400º.
- Spread the eggplant, peppers, onion and garlic on the foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 45 minutes, or until vegetables are soft (easily pierced with a fork) and slightly browned. Toss once.
- Place the pita slices on a second baking sheet. Brush lightly with olive oil and sprinkle with garlic, paprika, salt and pepper. Bake for 10 minutes.
- Add the vegetables and tomato paste to a food processor and pulse until a chunky dip is formed. Serve dip with pita chips.