I use the term "dip" here lightly. I could sit down with a bowl of this stuff and eat it with a spoon...or my finger...(I know this, because I've seen me do it), but I do have a particular fondness for roasted red peppers. Thank you to a good friend who recently shared the recipe with me. It's my new addiction, and hers, but at least it's a healthy one.
Preheat your oven to 400.
Chop into 1-inch chunks:
2 eggplants
2 red peppers
4 cloves garlic
1 purple onion
Coat with olive oil, salt, and pepper; and spread evenly on a sheet pan.
Roast for 50 minutes, turning veggies once after 25 minutes. Let cool.
Blend in food processor til smooth.
Particularly good served with toasted pita wedges. Would also make a yummy sandwich spread.
And just because it's a dip doesn't mean you have to wait for a party to try it...I had some for breakfast this morning.
Becki made this... VERY YUMMY! Good with raw veggies... Used it like a hummus... She made a warm Sammich with it (used a little cheese with it though)... Very tastey!! Looking forward to trying other recipes too!
ReplyDelete