Roasted Eggplant Appetizer Dip

Roasted Eggplant Dip

Gorgeous day here. Groceries delivered and put away, finished working in the garden, and now we’re about to sit down for an apertivo outdoors on the deck. Am obsessed with this vegetable spread; could eat the entire bowl.

INGREDIENTS

1 eggplant, peeled
2 red bell peppers, seeded
1 red onion
2 garlic cloves, roughly chopped
1-2 tablespoons olive oil, to taste
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon tomato paste

DIRECTIONS

Cut all the veggies up in 1 inch chunks and roast everything except the tomato paste on a sheet pan at 400F for 45 minutes. Let everything cool for a minute or two, then pulse in the food processor a few times with the tomato paste. Serve with pita chips, pretzel thins, or spread on crostini.