I had this dip at a baby shower last night and I could not get enough. It is an Ina Garten recipe and it is sooo good, and a great way to get some veggies in your kids (and husbands). It was served with whole grain Wheat Thins. I'm not kidding, it's delicious. It looks a little iffy at first, but just dive in! The hostess also made some turtle brownies that I will post later.
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the 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.
5 comments:
Now, I've had eggplant before and didn't really like it. Will this be a recipe for me, does the recipe sort of change the taste, or should I just let you enjoy it?
I love the eggplant parmigiana at Olive Garden. I'll let you know when I try it what I think - but I'll do anything to get veggies in my kids!!
I don't think I've ever had eggplant before, but it's mixed with so many other things that I didn't taste one particular flavor or texture over the others. I'll have to make it sometime when you are here so you can try it, Kel. And Celeste, let me know what you think!
I can not wait to try this. It is perfect for bunko or book club. Thanks!
I love how adventurous you are and cook with non-typical things. I'm scared to branch out and try to cook with say...eggplant! But, you made it sound so good--I want to try it!
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