Roasted Eggplant and Pepper Dip
A flavorful roasted eggplant and red pepper dip. Enjoy on game day, or any time you feel like a healthy dip for your veggies and chips.
- 1 ½ cups eggplant
- ½ cup red pepper
- 2 tablespoons olive oil
- 1 clove garlic
- 3 tablespoons fresh basil
- salt and pepper to taste
Preheat your grill to 400º F.
Rub olive oil on the eggplant and red peppers.
Place on the grill. Allow to cook, turning so that all sides char.
Remove the red peppers and eggplant and allow to sit for 10 minutes.
Peel the charred outside off the vegetables.
Add to a food processor with the other ingredients.
Blend until the eggplant and red pepper puree.
Preheat the oven to 400º F.
Slice the eggplant and sprinkle with salt. (You can also roast it whole.)
Allow the eggplant to sit for 15 minutes.
Cut the top of the red pepper and remove the seeds.
Brush olive oil on the eggplant and red pepper.
Place in an oven-safe dish.
Roast about 20 minutes, turning over so both sides cook.
Add the eggplant and red peppers to a food processor with the other ingredients and blend until it is pureed.
- You can roast the vegetables in the grill or oven.
- Serve chilled with vegetables, crackers, or tortilla chips.
- This dip will keep up to 4 days in an air-tight container.
Serving: 1gCalories: 51kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 1mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 446IUVitamin C: 17mgCalcium: 5mgIron: 1mg