Sunday, October 20, 2013

Roasted Garlic and Eggplant Dip

This dip is perfect for your upcoming parties. This crowd pleaser has  great flavor and texture and is very simple to prepare!

 Roasted Garlic and Eggplant Dip
Prep/Cook Time: 50-60mins

- 1 Eggplant, Peeled and Chopped
- 2 Red Peppers
- 1 Onion
- 1 head of Garlic 
- 3tbsp of Oil ( Coconut and Olive)
- 1tbsp Tomato Paste
- Salt and Pepper
- 1c of Cheese (I use the Italian blend)
- Pita or Baguette Slices
  1. Heat oven to 400 degrees.
  2. Chop vegetables and place them on a lined sheet pan. Cut the top off of the garlic, drizzle with olive oil and wrap it in foil. 
  3. Evenly distribute the oil over the vegetables by using your hands or spoon to ensure everything is coated. Sprinkle salt and pepper over the vegetables and roast for 30-40mins. I like to toss the vegetables and rotate my pan about halfway through.
  4. Once everything is cooked thoroughly and the garlic is soft and caramelized, remove from oven and let cool for about 10mins.
  5. Add all roasted vegetables to a food processor or blender with the tomato and pulse until desired consistency.
  6. Pour eggplant mixture into an oven safe dish, top with cheese, and heat until cheese is melted and slightly browned!
Hope you enjoy foodies, have a great Monday tomorrow! 

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